Cooking tips sorrentine - Spaghetti with the zucchines
(for 6 people)
500 grs. of spaghetti
800 grs. of zucchine
3 dls of oil of olive
50 grs. of butter
100 grs. of grated parmesan cheese
100 grs. of caciocavallo
To fry in a frying pan with oil of olive, one few at a time and vivacious fire, the zucchines cut to dice leaving her as soon as to gild. Once fried, to prepare her to layers in a terrina seasoning her with salt, grated parmesan cheese and basil.
To add, at the end, two spoons of the oil of frying and you leave insaporire for a hour.
To this point to boil to the tooth the spaghetti and to put again them on the fire with a ladle of water of cooking, with the butter, with the zucchines and with caciocavallo shreded thin. To perfume the all with basil.
The pasta of the caciocavallo will loosen him and will form a creamy layer to all advantage of the spaghetti.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.