A first course that creates a perfect balance between simple, authentic ingredients. The velvety sweetness of the zucchini cream goes perfectly with the savoury flavour of the capocollo, while the freshness of the buffalo stracciata cheese adds delicacy to the dish. Ideal for those who love the harmonious contrasts and strong flavours of Mediterranean cuisine.
⏱ Time: 30 minutes
🍽 Servings: 5-6 people
🔥 Difficulty: Easy
🌿 Focus On: BIS Extra Virgin Olive Oil with Basil
🛒 INGREDIENTS
- Chifferini BIS: 500 gr
- Zucchini: 4/5
- Sliced Capocollo: 300 gr
- Buffalo Stracciata: to taste
- Fresh Basil: to taste
- Pepper: to taste
- Garlic: 1-2 cloves
- Extra Virgin Olive Oil with Basil BIS: to taste
- Parmesan cheese: 250 gr
📝 DIRECTIONS
- Preparation of the zucchini cream:
Cut some of the zucchini into rounds and some into cubes. Toss the zucchini rounds in a pan with BIS Extra Virgin Olive Oil with Basil until they become crispy. This oil gives the dish a unique and aromatic flavour. In a separate pan, cook the diced zucchini in the same way, taking care not to let them become crispy. Pour the cooked diced zucchini, a little pepper and the Parmesan cheese into a blender and blend everything together. - Preparation of the capocollo:
Cut the capocollo into thin cubes and brown it in a pan over low heat. - Cooking the Chifferini BIS:
Cook the Chifferini BIS in plenty of salted water. Drain them al dente, directly into a bowl. - Assemble the dish:
Add the zucchini cream to the bowl and mix. Serve with a generous portion of Chifferini, garnished with the capocollo, crispy zucchini slices, flakes of burrata and a few leaves of fresh basil.
condividi la ricetta
🎯 FOCUS PRODUCT
- BIS Extra Virgin Olive Oil with Basil: A touch of freshness to enhance flavours. Ideal for prawns, vegetables, and bruschetta.
💡 Extra Tips
- Instead of Chifferini pasta, you can use fusilloni or large mezze penne, which are perfect for creamy recipes because they hold the sauce well.
- For an extra touch of freshness, you can also garnish the dish with a few mint leaves.
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