Zucchine alla scapece

This is a traditional dish from Naples, consumed especially during summertime. This express and easy recipe is very aromatic and fresh, vegetarian and not fat too because I prefer grilling the courgettes than frying.

2, 3 courgettes (sliced into 1 cm thick slices)

1 garlic clove, minced

fresh mint

white wine vinegar

evo oil

Grill the courgettes slices and cool down. In a bowl mix 2 tbs of evo oil with 1-1/2 tbs of white wine vinegar and the minced garlic. Put the courgettes into the bowl and mix, serving with fresh mint.

Le mie casarecce

Sometimes you do not have time but in need of good food, sometimes you do not have time but some friends are coming to dinner,  here's the recipe you are looking for.

I tried the combination of these ingredients and I love the fresh, crunchy, sweet, bitter and creamy taste of this recipe that is also very express and easy to prepare. You can serve warm or cold.

180 gr casarecce (serving 2)

6 sundried tomatoes

80 gr ricotta

1 bunch of rocket

chopped almonds

lemon zest

black pepper (possibly the seichuan pepper)

oil
salt

Put the rocket with water and ice in a bowl for 15 min and dry. Let the sundried tomatoes soak in warm water for 15 min until soft and drain. Brown the chopped almonds in a skillet. Mix in a bowl the ricotta with 2,3 tbs of pasta water.

When the pasta is ready, set a skillet over medium-high heat with the sundried tomato in pieces and a tbs of oil (a pinch of salt, If needed), add the pasta and the rocket and fold the ricotta in.

Garnish with the black pepper, the almonds and the lemon zest.