Garganelli are a sort of homemade penne, but much lighter and tasty, this version was made with homemade garganelli dressed with stewed shallots and sautee zucchini… gnam!
Ingredients
- 450 g of garganelli (see pasta making section to make your homemade pasta)
- 4 small zucchini
- 4 shallots
- 60 g of butter
- 2 tablespoons of dark roux or very thick broth
- 100 g. of white wine
- 4 tablespoons of grated Parmesan cheese
Directions
- Cut the zucchini into square strips 5 cm long and 3 mm side.
- Cook them with 20 g of uncovered pan butter, leaving them al dente and salting them when cooked.
- Cut the shallots filangé, put them in a large sauteuse with the remaining butter, fry briefly, sprinkle with the wine, salt, add the brown bottom and cook 5 minutes to tie the sauce.
- Boil the garganelli in salted water and drain them al dente.
- Pour them into the sauteuse, sprinkle with cheese and pepper and stir over high heat for 2 minutes.
- Arrange them in very hot dishes, decorating them with zucchini.
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