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    Farfalle with baby courgettes, prosciutto di San Daniele, courgette flowers and Grana Padano Riserva cream

    4 people
    T230 min


    • 320 g farfalle
    • 500 g baby courgettes with flowers
    • 100 g Grana Padano Riserva
    • 100 g San Daniele ham
    • 1 shallot
    • Extra virgin olive oil
    • Basil
    • Salt & pepper



    STEP 1

    In a large non-stick pan, sauté the finely chopped shallot with a drizzle of olive oil.


    STEP 2

    Add the prosciutto, cut into thin strips and the grated courgettes, leaving them to brown. When cooked, add the courgette flowers, cut into strips.

    STEP 3

    Cook the pasta in plenty of salted water, drain when al dente and add the courgettes. Sauté for a few minutes to let the flavours meld.


    STEP 4

    When cooked, add the basil leaves, the grated Grana Padano Riserva and a dash of pepper and serve immediately.