Fusilli 30-70 with mint-flavoured creamed courgettes and grilled peppers
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For 4 people:
370 g Fusilli ’30-70’
1 red pepper
1 yellow pepper
Extra virgin olive oil
Wash the peppers, remove the stalks and seeds and cut into strips. Season with salt and rub a little extra virgin olive oil over the surface, then cook on the grill or in the oven at 250°C until the skin is charred. Transfer the peppers onto a plate and cover with cling film. Once they have cooled, remove the skin and cut the pulp into small cubes.
Wash the courgettes and cut into small pieces. Peel the shallot, slice it into rings and gently fry in a frying pan with a drizzle of olive oil and a pinch of salt. Add the courgettes and let the flavours infuse. Cover with water and cook. Flavour with a few fresh mint leaves. Transfer to a blender and blend to a soft, creamy consistency.
Cook the Fusilli in lightly salted boiling water, drain while they are still firm to the bite and mix into the creamed courgettes adding, if necessary, a few spoonsful of cooking water. Mix in the grilled peppers last.
Transfer to plates, drizzle with a little olive oil and garnish with small fresh mint leaves.
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