Zucchini fettuccine with charred tomatoes
Serves
4
Fresh and simple healthy meal made with charred tomatoes and garnished with prosciutto, pine nuts, and freshly torn basil leaves, drizzled with olive oil.
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Ingredients
2pc
trimmed and ribbon or spiral cut green zucchini
16pc
heirloom cherry or grape Tomatoes, rinsed, sliced in half
4pc
fresh basil, rinsed and leaves stripped
4pc
prosciutto, thinly sliced and sautéed until crispy
1cup
pine nuts, lightly toasted
1cup
parmesan cheese, finely grated
2 tbsp
extra virgin olive oil
to taste
flaked sea salt
to taste
fresh ground black pepper
Roasted garlic cream sauce
1L
35% cream
500ml
chicken or vegetable Stock
5pc
garlic cloves, peeled and crushed
1pc
bouquet garni, leek white, bay leaf, fresh thyme and parsley tied with butcher’s string
250g
parmigiano reggiano cheese, finely grated
2tbsp
unsalted butter
to taste
flaked sea salt
to taste
ground black pepper
Instructions
1. Preheat a heavy bottom sauté pan over medium-high heat, add olive oil
2. Add tomatoes to the pan, season with salt and pepper, sauté until slightly charred and fragrant, remove
3. Add zucchini to the pan, toss gently, season with salt and pepper, sauté until slightly tender, remove
4. Divide zucchini between 4 plates, spoon cream sauce over zucchini, top with freshly grated parmesan
5. Garnish with prosciutto, roasted tomatoes, pine nuts, and freshly torn basil leaves, drizzle with olive oil
6. Season with salt and pepper to finish
Roasted garlic cream sauce
1. Combine cream, stock, garlic and bouquet garni in a sauce pan, bring to simmer, reduce by half.
2. Remove bouquet garni, add parmesan, butter and black pepper, check seasoning, purée to finish.