Zucchini Tagliatelle

Zucchini Cream:

• 6 zucchinis (only the green outer part)
• 1 shallot, julienned
• Extra virgin olive oil
• Parsley, pepper, and salt

Fried Zucchini:

• 4 zucchinis, thinly sliced into rounds
• Oil for frying
• Salt

Cheese Cream:

• 2 cups soft cheese (400 g)
• 3/4 cup warm cream (200 ml)

Zucchini Blossoms:

• 10 zucchini blossoms, julienned
• Extra virgin olive oil
• 6 basil leaves

Other:

• 1 lb tagliatelle (500 g)
• Water for deglazing

• Preparing the Zucchini Cream:

  • In a pan, sauté the julienned shallot with extra virgin olive oil.
  • Add the green parts of the zucchinis, cut into pieces, and cook for 5 minutes.
  • Cover with water, season with parsley, pepper, and salt, and cook for another 10 minutes.
  • Blend everything until smooth. Let any excess water evaporate and set aside.

• Preparing the Fried Zucchini:

  • Thinly slice the zucchinis into rounds and fry them at 285°F (140°C) until crispy.
  • Drain the excess oil and salt.

• Preparing the Cheese Cream:

  • Cut the soft cheese into small pieces.
  • Blend the cheese with the warm cream until smooth and set aside.

• Preparing the Zucchini Blossoms:

  • In a pan, heat extra virgin olive oil.
  • Add the julienned zucchini blossoms and basil leaves.
  • Deglaze with a little water and add two tablespoons of zucchini cream.

• Cooking the Tagliatelle:

  • Cook the tagliatelle in plenty of salted water.
  • Drain the tagliatelle and add them to the pan with the zucchini blossoms and two tablespoons of fried zucchini. Mix well.

• Plating:

  • Arrange the tagliatelle on plates.
  • Top with a bit of cheese cream.