Amuse bouche 17 ingredients
49 recipes
Orecchiette with cream of courgette and Taleggio
ingredients
servings
3
Courgette
300 oz
UHT cooking cream
100 oz
Taleggio cheese
100 oz
Black pepper
to taste
Sweet paprika
1 spoon
Champignon mushrooms
150 oz
Extra virgin olive oil
to taste
Parsley
1 sprig
Iodized salt
to taste
Orecchiette, pasta
200 oz
Butter
1 knob
Garlic
1 wedge
first courses from Italy - Umbria
Orecchiette with cream of courgette and Taleggio
Orecchiette with cream of courgette and Taleggio
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Orecchietet with cream cheese and zucchini champignons
preparation
step 1
Peel the zucchini, wash and boil them with the clove of garlic. Drain al dente. Clean the mushrooms and remove unnecessary parts. Cut the mushrooms into thin slices.
step 2
Cook the pasta in salted water. Chop the zucchini puree and season with a little butter, salt, pepper, and parsley patrica. Melt the cheese in a saucepan with the cream.
step 3
Add the pureed zucchini Taleggio cheese fondue. Adjust salt.
step 4
Drain the pasta, season it with the cream of zucchini and Taleggio.
step 5
Serve the dishes with raw mushrooms seasoned with a little oil. as illustrative photo.
step 6
If you like the recipe, you can follow me on instagram lidiaunderscoresivolella. Put like and write me .... I will insert with pleasure the recipe with proceedings in OREEGANO blog. Thank you and Bon appetit !!
