First courses
Spaghetti with zucchini and carrots
INGREDIENTS:
4 SMALL ZUCCHINI
4 CARROTS
EXTRA VIRGIN OLIVE OIL
LITTLE WATER
SALT AND PEPPER TO TASTE
1 clove of garlic.
PREPARATION:
Choose fresh zucchini, free from imperfections and very firm.
First wash them well with cold water and rinse them several times.
With a sharp knife carefully remove the two ends.
Now take the special tool to obtain the spaghetti and introduce them, one at a time, inside by making circular movements pressing downwards.
You will have to proceed exactly the same with the peeled carrots
Gradually collect the spaghetti in a colander placed on a deep plate.
Once this operation is finished, proceed with cooking them.
Peel the garlic clove and set it aside.
Pour a drizzle of olive oil into a pan and heat it well on a stove over medium heat.
Once hot, add the garlic clove and brown on all sides.
Now add the zucchini and carrot spaghetti and let them go for about 4-5 minutes on medium heat: they will release their water.
At the end of cooking, season with salt and pepper.
Mix well and serve the spaghetti hot with a drizzle of Traditional Balsamic Vinegar of Modena PDO Extravecchio and two sheets of red radicchio for decoration.
Recommended pairing
For this preparation we recommend our Traditional Balsamic Vinegar of Modena PDO Extravecchio
