Spaghetti, Alio, Olio, Peperoncino e Zucchini

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200 g spaghetti (no 6)

1clove garlic crushed

30 g oil

1 medium fresh red chilli (sliced)

50 g green zucchini (sliced)

50 g yellow zucchini (sliced)

8 cherry tomatoes (sliced in half)

1 handful of rocket

Grated parmesan

Method

Cook spaghetti in salted boiling water. In sauce pan heat oil, place garlic, chili and cook for about one minute then add zucchini and cherry tomatoes cook for a minute then add spaghetti into sauce with the rocket freshly ground pepper and freshly grated parmesan. Enjoy….

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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