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Velvety zucchini trumpet





800 oz

Semolina pasta

100 oz

Parmigiano cheese

60 oz

Extra virgin olive oil

4 spoons

Iodized salt

to taste

first courses from Italy - Liguria

Velvety zucchini trumpet

Velvety zucchini trumpet

vegetarian with gluten with lactose source of C vitamins high in potassium high in phosphorus with good fats

ready in

25 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety zucchini trumpet

Soup made with trumpet zucchini, special variety of zucchini originated from Albenga, Liguria with a sweet and delicate flavor. Great for young and old!

Velvety zucchini trumpet step 1

step 1

Wash and cut the trumpet zucchini with washers. Let it brown for a few minutes with a spoonful of oil.

Velvety zucchini trumpet step 2

step 2

Cover with water and cook for 15 minutes with low boiling without lid. The amount of water must be equal to the zucchini, it must not be too abundant.

Velvety zucchini trumpet step 3

step 3

Once the zucchini have become soft, shake them with a blender or dive with a dessert.

Velvety zucchini trumpet step 4

step 4

Put the velvet on the fire, join the pasta. Just before the cooking time add the Parmesan to dadini.

Velvety zucchini trumpet step 5

step 5

Serve the velvety with raw oil, warm or lukewarm taste.

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