- Dish Flat
- Mediterranean cuisine
- No
- For 4-5
- No
- 35-50 minutes cooking included
- Not specified
- Not specified
ingredients
200 g of orecchiette
1 red pepper
1 zucchini
1 onion
100 g grated Parmesan cheese
2 tbsp. to s. mascarpone (or thick cream)
2 dl dry white wine
75 cl of chicken broth or vegetables
1 2 tbsp. to s. olive oil
Steps
Step 1e
Dice onion, red pepper and zucchini.
2nd step
Heat 1 tbsp. olive oil in a casserole; cook the pepper for 5 minutes, add the zucchini, cook another 3-4 min; stir often to avoid browning.
Take off, keep aside.
Step 3
In the unroasted casserole, fry the onion for 3 minutes in 2 tbsp. oil.
Add orecchiette and white wine, cook very slowly.
Step 4
When the pasta has absorbed the wine, pour the broth several times so that the pasta is always just covered with liquid, as for a risotto.
Step 5
When the pasta is cooked al dente to heart, add pepper, zucchini, salt, pepper mill.
Add the mascarpone, cover, let stand 2 min off the heat. Dust the parmesan, serve immediately.
tips
My ideas :
Orecchiette, thick pasta in the shape of flattened cones, is replaced by other pasta of good thickness: minigates, big butterflies ...
The total preparation-cooking time varies according to the thickness and the volume of the pasta chosen.