Tubetti Fumée
Difficulty
[ricetta_difficolta]
Timings
15 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
320 g Organic gluten-free buckwheat tubes from Dalla Costa
350 g zucchini
PREPARATION
Grate the smoked ricotta and set it aside.
Wash the zucchini and cherry tomatoes, slice the zucchini into rounds and cut the tomatoes in half, removing the seeds. Brown the garlic in a pan with a drizzle of oil, then remove the garlic clove, add the vegetables, salt, and pepper. Cook over medium heat until the vegetables have softened.
Meanwhile, cook the pasta in plenty of salted water. Drain the pasta when it is al dente, pour it into the pan with a little cooking water and sauté for a minute.
Plate and garnish with smoked ricotta shavings and basil.
Step 1
Grate the smoked ricotta and set it aside.
Step 2
Wash the zucchini and cherry tomatoes. Slice the zucchini into rounds and cut the tomatoes in half, removing the seeds.
Step 4
Sauté a garlic clove in a drizzle of olive oil. Once golden, remove the garlic.
Step 5
Cook over moderate heat until the vegetables have softened.
Step 6
Meanwhile, cook the pasta in plenty of salted water. Drain the pasta when it is al dente, pour it into the pan with a little cooking water and sauté for a minute.
Step 7
Plate the pasta and garnish with shavings of smoked ricotta and fresh basil.
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