INGREDIENTS
FOR 4 PEOPLE
400 g Rummo Spaghetti Grossi Quadrati n° 221
3 medium light green zucchinis
4 zucchini flowers
50 g breadcrumbs
Extra virgin olive oil, as needed 1/2 clove garlic
10 basil leaves
Dried red pepper
50 g blanched almonds
80 g pecorino romano, grated
DIRECTIONS
Cut the zucchinis in uniform, lengthwise slices, leave them unsalted and grill, then leave to cool. In a mixer, blend the basil leaves with 50 g of olive oil. Set aside 3 or 4 spoonfuls of the basil oil to use later. To the basil oil left in the mixer, add the grilled zucchinis, almonds, grated pecorino, and 1/2 clove of garlic. Blend until you’ve got a uniform paste. Adjust the salt if necessary (the zucchinis weren’t salted in order to maintain balance with the saltiness of the pecorino). Pass the zucchini flowers through the basil oil you’ve set aside, then pat them in the beadcrumbs, coating them, and place them in a 190°C oven on the ventilated grill setting for a few minutes (until they color nicely). Meanwhile, cook the pasta, drain it, and mix with the zucchini pesto. Plate, garnishing each of the four servings with one crispy, breaded zucchini flower.