Serves 4:
For the filling: 8 small zucchini, 1 kg ripe tomatoes, grated parmesan cheese, 60 g soft cheese (such as Brie), fresh basil, salt, Moletto Extra-virgin olive oil Integrale.
For the pasta: 2 eggs, 200 g all purpose flour.
To prepare: Prepare the pasta by making a mound of the flour on the kneading surface, break the eggs into the center and work into the flour, kneading until a homogeneous dough is formed. Roll out the dough into a thin sheet and cut into 12x10 cm rectangles.
Separately, slice the zucchini into thin rounds and boil in salted water for 2 minutes.
Blanch the tomatoes in boiling water, remove the skin, chop coarsely and place in a pre-heated skillet; cook over high heat for 15 min. Salt and add 4 tablespoons of extra-virgin olive oil.
Prepare the individual serving plates as follows:
Cook the pasta rectangles one at a time in salted boiling water. Drizzle the bottom of each plate with extra virgin olive oil, sprinkle over it a teaspoon of parmesan cheese, then, in this order, lay on the plate a rectangle of pasta, tomato sauce, cooked zucchini, soft cheese and basil leaves. Cover with a second pasta rectangle and garnish with tomato sauce, basil, parmesan cheese and a drizzling of olive oil. Cover the plate with plastic wrap and heat for 2 minutes in a microwave oven or in a pre-heated regular oven for 5 minutes.
Recommended wines:
Sauvignon Igt Veneto Orientale
Rosato Igt Veneto Orientale
Colmello Bianco Igt Veneto Orientale