Summer has arrived. And the solstice brought the magic of heat, and also of that sultriness that marks the change of season.
The garden is filled with fresh vegetables and you want to change the style of the kitchen. That's why I took the first zucchini of the season to prepare this pasta dish.
I then chose a Paliano pasta, Donna Vittori spaghetti (www.donnavittori.com) with wheat grown on their land and ground at the Pesoli mill in Anagni. A riot of wheat scent that adds a gustatory experience to the palate
Donna Vittori spaghetti recipe with coppered tomatoes, crunchy courgettes and buffalo mozzarella
We take the copper tomatoes, wash them, cut them into small pieces, leaving the skin on. We cook them in a pan with oil and basil, without overcooking.
Separately, cut the Roman courgettes lengthwise like fettuccine, sauté them quickly with a little oil and a clove of crushed garlic. Then add salt and cook for a few minutes, they must remain crunchy.
Boil the Cappelli di Donna Vittori wheat spaghetti for 9 minutes and, once drained, sauté them in the pan with the tomato. At this point we add a part of the courgettes and a drizzle of raw oil. Plate up and add the other courgettes and buffalo mozzarella.
For the wine to accompany, today we're going far with an Australian Chardonnay a Koonunga Hill 2020, a wine that in addition to being very good has a particularity that is struggling to arrive in Italy. I chose it to introduce the screw cap, which is already a reality in Australia and New Zealand and in the countries of Northern Europe.
With the new manufacturing technologies, it is already possible to choose the cork based on the future of the wine itself.
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