The forthright, slightly spicy Pesto alla Calabrese is perfectly offset by the subtle flavour of buffalo mozzarella, making for a fresh, aromatic recipe.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Spaghetti Barilla |
320 |
|
g |
|
|
|
|
|
Pesto alla Calabrese Barilla |
160 |
|
g |
|
|
|
|
|
Buffalo mozzarella |
200 |
|
g |
|
|
|
|
|
Zucchini (Italian squash) |
200 |
|
g |
|
|
|
|
|
Extra virgin olive oil |
60 |
|
g |
|
|
|
|
|
Chopped italian parsley |
2 |
|
tablespoons |
|
|
|
|
|
Garlic |
1 |
|
clove |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Dice the zucchini, sprinkle with salt and allow it to purge for an hour. Brown the chopped zucchini for three minutes in olive oil and with a whole clove of garlic.
Remove the garlic, add the Pesto |
|
|
| 2. |
|
Remove the garlic, then add the Pesto alla Calabrese Barilla. |
|
|
| 3. |
|
In the meantime cook the Spaghetti Barilla in plenty of salted water, drain when "al dente", then dress with the sauce, the diced mozzarella and the chopped parsley. Serve immediately. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
For a more subtle flavour, use "fior di latte" mozzarella instead of the buffalo variety. |
|
|
|
|
 |
|
|
For this fresh-tasting, aromatic and flavoursome dish, prefer a young, well-structured white with warm, balanced bouquets, such as a Cirņ bianco calabro or an Albana DOCG romagnolo. |
|
|
 |
|
