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Fettuccine with Zucchini Cream and Sicilian Anchovies

Fettuccine with Zucchini Cream and Sicilian Anchovies

IN: Pasta Recipes March 17, 2013 4:43 pm 0 comments

Fettuccine Campofilone Nettuno & Cerere

Today it’s a rainy Sunday. Had nothing exciting to do so I decided to prepare a special lunch to enjoy with my wife.

I created this recipe from scratch and has been much appreciated, thus I decided to share it. I hope you enjoy it.

I called this Fresh Egg pasta dish “Fettuccine alla Nettuno & Cerere“, dedicated to the 2 roman Gods Neptune and Ceres.

Recipe: Fettuccine with Zucchini Cream and Sicilian Anchovies

Summary: It’s a fresh egg pasta traditional from Le Marche, “Fettuccine”, with zucchini (courgette) cream finished with Sicilian anchovies and toasted breadcrumbs.

Ingredients for 4 people:

  • 4 zucchini
  • 2 Onions
  • 50 gr butter
  • 3 tablespoons Extra Virgin olive oil
  • 3/4 cups of Sour Cream
  • 1 cup of vegetable stock (or 1 vegetable stock cube)
  • 5 Sicilian anchovies
  • 1 cup of breadcrumbs (good quality)
  • Salt and Pepper to taste
  • 500 gr of Fettuccine Egg Pasta

Instructions

Zucchini Cream

  1. Coarsely chop the 2 onions.
  2. Melt the butter and cook it until it becomes light brown. Add the onions and fry over low heat until the onions are caramelised.
  3. Cut off stem ends of the zucchini. Cut the zucchini into chunks. Add them into the pot together with the onions and stir.
  4. Cook the zucchini for 5 minutes, stir frequently.
  5. Add a glass of vegetable stock or a glass of water and 1 vegetable stock cube. Cook until the zucchini becomes tender.
  6. Add 3/4 cups of sour cream and cook for another 10 minutes.
  7. Use the blender to mince the zucchini until you get a dense cream. Add pepper to taste.
  8. Your Zucchini cream should be ready. You can start to boil the water for the pasta and prepare the toasted breadcrumbs and anchovies.

Toasted Breadcrumbs and Anchovies

  1. Heat 3 tablespoons of extra virgin olive oil in a small sauce pan.
  2. Cut the anchovies into chunks.
  3. Cook bread crumbs until browned and toasted, about 3 โ€“ 4 minutes. Add the anchovies and stir. Remove from heat after 1 minute and set aside.

Pasta Fettuccine

  1. Bring a large pot of water to boil and cook pasta according to package directions. Keep the pasta “al dente” Usually Egg pasta cooks in less than 1 minute. Drain, stir gently the pasta together with the zucchini cream.
  2. Lay the pasta on the plates. Sprinkle the toasted bread crumbs and anchovies.

Enjoy!

Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour 30 min
Yield: 4 servings

Photos

4 Zucchini and 2 onions Coarsely chop the 2 onions.Melt the butter and cook it until it becomes light brown.Cut off stem ends of the zucchini. Cut the zucchini into chunks.Sicilian AnchoviesCook the zucchini for 5 minutes, stir frequently.Add 3/4 cups of sour cream and cook for another 10 minutes. Use the blender to mince the zucchini until you get a dense cream.Your Zucchini cream should be ready. Cut the anchovies into chunks. Cut the anchovies into chunks. Fettuccine CampofiloneCook bread crumbs until browned and toasted, about 3 โ€“ 4 minutes. Add the anchovies and stir. Remove from heat after 1 minute and set aside.Fresh Egg Pasta FettuccineFettuccine Campofilone Nettuno & Cerere

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