recipe of the month


Serves 4

750g zuccini coarsely grated
salt black pepper
sunflower oil
2 garlic cloves crushed
500g dried egg pasta
handful basil leaves torn into small pieces and a handful of chopped parsley
½ cup grated parmesan
lemon juice to taste
250 ml fresh cream

2 handfuls of zuccini chips from tortellini doro or cut a packet of zuccini into thin sticks and drain with salt for an hour. Dry thoroughly and coat with flour and deep fry in very hot oil.


Fry the garlic until golden and add the drained grated zuccini. Fry for a few minutes until slightly wilted and add parsley and basil. Add the cream,parmesan and lemon juice and season. Boil the pasta and add to the cooked mixture and top with the courgette chips and serve.



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