🍝 Buckwheat Pennette with Finferli, Carrot, and Zucchini: Easy and Tasty Summer Recipe
A light, colorful, and fragrant summer pasta, perfect for enhancing fresh mushrooms gathered from the woods 🌿
When summer brings fresh and spontaneous ingredients to the table, it's the ideal time to improvise simple yet flavorful dishes. This recipe was born just like that: from a basket of fresh finferli picked in the woods and from a creative pantry. The buckwheat pennette combine with the sweetness of raw vegetables and the strong flavor of the mushrooms, for a light but tasty pasta, ready in just a few minutes! 😋
📝 Ingredients (for 2 people)
- Buckwheat pennette
- Fresh finferli (also called giallini or earrings)
- 1 onion
- A knob of butter
- 1 raw carrot
- 1 raw zucchini
- Organic tomato pulp (or fresh cherry tomatoes)
- Herb salt (or regular salt)
- White wine to taste
- Fresh basil for decoration
⚖️ The quantities are indicative and should be adjusted "by eye", perfect for two people.
👩🍳 Preparation
- Bring to a boil a pot of salted water to cook the pasta.
- In a large skillet, prepare a sauté with finely chopped onion and a knob of butter.
- Once the butter has melted, add the finferli cleaned and sliced. Let them sauté gently for about 10 minutes, stirring occasionally, until the liquid released has evaporated almost entirely.
- Deglaze with a splash of white wine, allowing it to evaporate.
- Add a few tablespoons of organic tomato pulp (or halved fresh cherry tomatoes) and adjust with salt.
- Let it flavor over low heat for a few more minutes.
- Cook the buckwheat pennette for about 7 minutes: be careful, they cook faster than traditional pasta!
- While the pasta is cooking, shred the raw carrot and zucchini and add them to the sauce in the skillet to keep a fresh and crunchy note.
- Drain the pasta and toss it in the skillet with the finferli sauce.
- Serve the dish garnished with two leaves of fresh basil 🌱
Enjoy your meal! 🍽️
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
