White corn pipe with spirulina roe with zucchini and lemon zest
This recipe calls for Bontasana white corn pasta with spirulina, we have chosen this pasta because spirulina is a freshwater algae that has a human, delicate but persistent taste, perceptible even to the sense of smell that goes well with the marine and savory flavor of the roe and is completed with the zucchini until closing with the citrus note.
The recipe is very easy and the result will be beautiful to see thanks to the intense color of the pasta, but above all, every bite will be rich in taste and sea flavor.
Recipe x 2 people
- 130 g White Corn Pipe Rigate with Spirulina Bontasana
- 2 teaspoons of untreated lemon zest
- 1 clove of garlic
- 1 large zucchini (about 200 g)
- mullet roe (whole piece to scrape)
- 1/2 glass of white wine
- evo oil to taste
- salt and pepper to taste.
First proceed by placing a pot of water on the stove for cooking the pasta.
Meanwhile, wash and peel the zucchini and remove the garlic's shirt.
Cut the zucchini into rounds about 1 cm thick and then in half, forming a half moon. Place a frying pan on the stove and sauté the garlic in evo oil; when it is golden, add the zucchini, wait for it to sizzle and drizzle with the white wine. Let it fade and brown on a low heat for 10 minutes. If the vegetables get too dry, add a tiny bit of pasta cooking water.
When the pasta cooking water boils, pour in the Pipe Rigate and cook for about 11 minutes.
Once ready, transfer all of the Pipe Rigate to the pan with the zucchini with a ladle, add a ladle of the cooking water, and let everything stir-fry for a few minutes.
Turn off the heat, grate plenty of roe and the 2 teaspoons of lemon zest.
Serve on plates and enjoy.
