Pasta served on a Crown of Zucchini and Porcini Sauce

Product combined with the recipe

Panciotto Confezione 500gr

Ingredients for 4 people

  • 500g of buffalo Panciotti Leonessa
  •  150g of fresh porcini mushrooms
  • 2 courgettes
  • 1 clove of garlic
  •  extra virgin olive oil
  •  butter
  •  Parmesan cheese
  •  chilly and salt


In a dish dress the courgettes cut into thin slices with salt, cheese and a drizzle of oil. Then, on a baking tray with baking paper, place the slices of courgettes to form 4 crowns of about 10 cm in diameter, and bake at 160 ° C for 6 minutes. Apart, in salted water, cook the pasta. In the meanwhile in a frying pan, brown the whole garlic in olive oil and hot pepper. When the garlic becomes brown take it off and add the mushrooms sliced and cook for four minutes over high heat. Then add some chopped parsley and a ladle of pasta cooking water, and complete the cooking of the mushrooms for 3 minutes. Salt to taste. Drain the pasta and season it with melted butter and cheese. Serve placing the pasta (one on the top of the other) like a tower on the crown of courgettes and mushrooms and season with the sauce. Garnish with fresh parsley.

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