Friday, May 27, 2011

Farfalle with all'agnese raw '

Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes Ingredients 280 gr. short pasta like butterflies and 6 small zucchini with fresh flower (about 150g.) 80gr. Parmesan marjoram leaves extra virgin olive oil salt pepper PROCEDURE -------------------------- Put to boil water for pasta. When it boils add salt and cook put the butterflies, "al dente.

Separate the flowers from zucchini, trimmed and washed well flowers and cut into strips. Washed thoroughly checked and zucchini, slice them very thin and place this mixture in the bowl for the table. United abundant marjoram chopped by hand. Pour over all the pasta immediately after draining and boiling water, stirring well.

Season with 4 tablespoons of olive oil, Parmesan cheese into strips, a generous grinding of pepper and serve immediately. The heat of the pasta, cooked and still hot when poured over vegetables, and 'enough to cook enough to make a little' soft.

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