Serves 1
Directions
- 1Cut the yellow tomatoes in half.
- 2Season with a drizzle of extra virgin olive oil, oregano, salt and a pinch of granulated sugar.
- 3Place on a baking sheet and bake at 180°C for about 20 minutes, or until caramelized.
- 4Cut the smoked bacon into cubes.
- 5In a pan, brown the bacon over very low heat, letting it sweat and become crispy.
- 6When crispy, set aside, leaving the fat in the pan.
- 7Slice the zucchini very thinly.
- 8In the same pan with the bacon fat, sauté the zucchini until golden brown and soft.
- 9Set aside the zucchini.
- 10Take a cup and put the confit tomatoes, zucchini, taleggio, grated cheese, basil, oil and a little cooking water.
- 11Mix until you get a silky cream.
- 12Sieve and put in the pan.
- 13Cook the strozzapreti in boiling salted water until al dente.
- 14Drain and transfer to the pan with the cream, add cooking water and then add the browned bacon, grated cheese and mix well.
- 15Plate and enjoy.
Ingredients
- 150 g strozzapreti
- 100 g yellow tomatoes
- 50 g taleggio
- q.b. fresh basil
- smoked bacon
- 0.5 zucchini
- q.b. extra virgin olive oil
- grated cheese
- q.b. oregano
- q.b. salt
- q.b. granulated sugar
- q.b. black pepper
Equipment
ovenpanbowlpot
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