Pastotto with courgette
Pastotto? I can see everybody, including the Italians, scratching their heads and thinking: "this guy is nuts or what?!". Well, I needed to use a name so I kind of invented mine and see if it gets used!! I mentioned sometime ago I am starting using the old shepherd way of cooking pasta. As they did not have much water, pasta was cooked like it were risotto ... so I call it pastotto. This is the easiest recipe where the courgette and the pasta both release amid/juices to create a nice binded result. Believe me when I claim, a proper pastotto is still 'al dente' ... but it tastes very different from traditional pasta. More will be coming to this pages ... so get used to the name!!
PS: The photo is not good enough to show the difference between pastotto and pasta with courgette. You gotta try it!
Serves: 2 as main course or 4 as a starter
FlexiPoints: 8 or 4
Suggested wine: Pinot Bianco or a light dry Riesling from the Mosel.
Special equipment: a wok or similar
Ingredients:
200g fusilli pasta
2 courgettes
2 smoked garlic cloves
50g honey roasted ham
15 fresh mint leaves
1 tbsp oil
Warm water as needed
Salt and pepper to taste
Ingredient replacement:
Smoked garlic -> normal garlic
Ingredient note: none
How-to:
1. Finely chop the garlic. Slice the courgette in half-moon. Slice the ham in stripes.
2. In an hot wok, sauté the garlic with the oil until it does not start getting color. Add the courgette and let cook on high heat until soften or 4’.
3. Add the pasta and cook on high heat for 1’. Add a cup of warm water, the mint leaves, the ham and some salt. Let simmer on medium-low heat. when the water is absorbed add a cup more, and continue until the pasta is not cooked. Towards the end check it for salt.
4. Season with pepper and serve immediately in deep rice bowls.
PS: The photo is not good enough to show the difference between pastotto and pasta with courgette. You gotta try it!
Serves: 2 as main course or 4 as a starter
FlexiPoints: 8 or 4
Suggested wine: Pinot Bianco or a light dry Riesling from the Mosel.
Special equipment: a wok or similar
Ingredients:
200g fusilli pasta
2 courgettes
2 smoked garlic cloves
50g honey roasted ham
15 fresh mint leaves
1 tbsp oil
Warm water as needed
Salt and pepper to taste
Ingredient replacement:
Smoked garlic -> normal garlic
Ingredient note: none
How-to:
1. Finely chop the garlic. Slice the courgette in half-moon. Slice the ham in stripes.
2. In an hot wok, sauté the garlic with the oil until it does not start getting color. Add the courgette and let cook on high heat until soften or 4’.
3. Add the pasta and cook on high heat for 1’. Add a cup of warm water, the mint leaves, the ham and some salt. Let simmer on medium-low heat. when the water is absorbed add a cup more, and continue until the pasta is not cooked. Towards the end check it for salt.
4. Season with pepper and serve immediately in deep rice bowls.
Labels: main course, pasta, pastotto
posted by The Food Traveller at 9:27 PM
4 Comments:
Pastotto is brilliant! ^_^
Dalla foto credo di capire che con questo procedimento, il risultato finale sia quasi "mantecato", o sbaglio?
Proverò! Anche questa cosa la ignoravo del tutto...qui ci stai a erudire...altro che nuts! ^_^
groetjes ^_=
questa colorata pasta mi sembra saporita e ottima anche come piatto unico :-P
fabdo - si viene matecata, ma senza burro! Onestamente preferisco il pastotto con zucchine che la versione originale.
Francesca - in realta', a casa noi facciamo solo piatti unici anche quando non lo sono. Dieta perenne :-(
Mi piace molto la pasta risottata e l'ho già provata con le zucchine, simile alla tua. Per ora ho usato tipi di pasta molto piccoli, ma vedo che funziona bene anche con i fusilli! Buon WE a voi due! Alex
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