Pizzoccheri with zucchini and speck with robiola are a tasty and flavorful spring first course. Limiting pizzoccheri to winter, when savoy cabbage is available to make the traditional recipe, would be a real shame. This buckwheat pasta shape is so good that it deserves a place on the table all year round! Try it this way: pizzoccheri with zucchini and speck are delicious!
Don’t miss
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 14 oz zucchini (about 2 medium)
- 11 oz pizzoccheri
- 3.5 oz robiola (soft cheese)
- 2 oz sliced speck
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste grated Parmesan
Tools
- 1 Cutting board
- 1 Knife
- 1 Grater with large holes
- 1 Casserole low-sided
- 1 Pot for pasta
- 1 Skillet
Steps
Wash the zucchini, trim the ends and grate them with a coarse grater. In a low-sided casserole heat the oil and cook the grated zucchini for a few minutes. Because they are grated they will take very little time. In a small skillet brown the speck strips without adding any seasoning. Transfer the speck to the casserole with the zucchini and adjust the salt (be careful as speck is already quite savory). Cook the pizzoccheri in plenty of salted water according to the times indicated on the package. Drain them, transfer them to the casserole with the sauce and toss with the robiola and a little of the reserved cooking water. If desired, sprinkle with grated Parmesan and serve.
Notes
Source of the recipe HERE.
