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Preparation:
Boil dried courgettes Mister Lupino in
water (70%) and vinegar (30%) for 8 minutes; let them drip and dry
with scottex, then chop them.
Put a pot of salted water on the fire. Cook in a frying pan the onion
previously chopped, a spoon of oil, the courgettes and a squashed
clove of garlic.
Add a spoon of sesame seeds and cook for 10 minutes.
When water boils, put mint leaves and pennette into it and cook.
Strain pasta, place it in a tureen, season with 4 spoons of oil and
courgettes sauce, add salt, pepper and plenty of grated grana cheese. |
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PENNETTE
WITH COURGETTES