The summer kitchen on vacation:
a poor girl at the sea
Among mine warhorses on vacation never fails pasta with zucchini poverella;
if only for the speed and simplicity of implementation.
Moreover, with the courgette flowers that are found now, here in the middle of the Aegean, a dish with a magical taste comes out.
The other ingredients are all there: in addition to the inevitable local EVO oil, only garlic and mint are enough; and, given the intense flavor of the fresh garlic that I find here, a little parsley to dampen its strength.
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La prescription, with doses and complete description, has long been on these pages: it is , promising.
Preparation, as written above, you do not need much:
just slice the zucchini and chop up the garlic and mint (with the addition in this case of parsley).
While the pasta is cooking, brown the garlic with the herbs briefly in a pan and then sauté the courgettes:
they cook quickly and, let's face it, they are so good that I end up eating them a little raw as I love them!
An addition of white wine, a little, to evaporate quickly, does not spoil the flavor.
As soon as the pasta is cooked, al dente, drain it and put it in the pan for a couple of minutes with the vegetables: it will absorb all the taste.
You go to the table with the pan and, before distributing it on the plates, complete it with a generous handful of grated hard ricotta (here I used mizithra - μυζήθρα).
You just have to enjoy it right away, clearly looking at the sea!
Enjoy your meal.
ADVICES AND NOTES:
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- Also for this dish is the recommendation to prepare a generous dose: it is an excellent base for a nice pasta omelette!
- Leafing through old blog pages (Fulvio's cooking, day by day) you can find my dishes of the last summers.
They are all simple recipes and of free interpretation: to everyone the ingredients and the doses that most prefer!
