Preparation of Creamy Sedanini with Zucchini

• Peel the shallot and chop it finely. I used a manual pull chopper, which is really handy. If you wish to purchase it, you can find it by clicking HERE.
  

  

• Trim the zucchini, wash them, cut them lengthwise, then slice them. A knife is sufficient, as using a mandoline would result in slices that are too thin.

  

• In a large saucepan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a few moments, then add the zucchini, a generous pinch of salt, and a good grind of black pepper. Cook over medium heat until “browned” and still slightly crunchy.

  

• In a small bowl, place the crescenza cheese, milk, grated cheese, a pinch of oregano, a pinch of salt, a grind of black pepper, and a tablespoon of oil, and mix until you obtain a smooth cream.

  

• Cut the speck into small pieces and brown it in a small already hot pan without any seasoning until golden and crispy. 

  

• Meanwhile, cook the sedanini in plenty of salted boiling water; drain them al dente, reserving some cooking water, and transfer them directly into the saucepan with the zucchini. Add the cheese cream and mix all the ingredients well. If the sauce is too thick, soften it with a few tablespoons of the reserved cooking water. 

  

• Let it season, stirring for a few moments over the fire, then sprinkle everything with the crispy speck.

  

• Serve the creamy sedanini with zucchini and speck on individual plates, sprinkle them with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola

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