Zucchini Carbonara : Italian recipe

La Carbonara Zucchini is a variant of the more delicate but equally tasty known Roman recipe pasta carbonara .

The pillow , this Carbonara , replacing the zucchini that make this vegetarian dish quick and easy to prepare when you want to enjoy a tasty but light dough .

Recipe ingredients

400 grams of spaghetti or bucatini
3 eggs
100 grams of grated Parmesan cheese
salt and pepper q.b.
3 tablespoons extra virgin olive oil
3 zucchini
1 clove of garlic

Preparation of recipe

In a large sauté pan with the oil available to the garlic cut into 2 large pieces , add the zucchini cut into slices not too thick , salt and pepper and let simmer until become tender ( but not untrimmed ) by stuffing with the prongs of a fork (if necessary add a little ' of hot water during cooking )
In a large bowl , beat the eggs with salt, pepper and grated parmesan cheese . In the meantime, boil the pasta in salted water , drain when al dente and sauté a minute in a pan with the zucchini .
Add the pasta and zucchini in the bowl with the eggs , mix the dough quickly and serve immediately your Carbonara with zucchini , adding (if you like ), a sprinkling of chopped parsley.

Italian Fried Zucchini Blossom recipe

Italian Fried Zucchini Flowers Recipe

What You Need

1 cup all-purpose flour

1 cup sparkling water

3/4 teaspoon kosher salt, plus extra for seasoning

1/3 cup (2 ounces) goat cheese, at room temperature

2 tablespoons (1 ounce) cream cheese, at room temperature

2 teaspoons heavy cream

1 tablespoon chopped fresh basil leaves

1 green onion, finely chopped

Freshly ground black pepper

8 zucchini blossoms

How to do :

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.