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Tagliolini with zucchini "ragù" Featured

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If you have a kitchen garden, this dish will be even more tasty; if you haven't, never mind! The sensation will always be pleasant because these flavors, none particularly strong, link perfectly all happily together. It's also quick to prepare...what are you waiting for?

Prep. Time: 20 min

250 gr of dry "tagliolini" (egg noodles)
6 small zucchini
1 carrot
1 celery rib
1 red Tropea onion (or sweet white)
1 sack of saffron
White wine
Extra-virgin olive oil
Salt and pepper





Put on the burner plenty of water for pasta.
Clean and dice the onion, celery and carrot and put all in a large pan, that can contain also pasta with 3 spoonfuls of oil and one of water. Cook on low heat mixing once in a while for 10 minutes with the lid on, until the vegetables are visibly withered.
Meanwhile, wash and dice zucchini (if they have the flower, clean and slice it too). Add it to the withered vegetables, stir, salt, pepper and cook for 5 minutes with the lid on. Past the time, wet with a bit of white wine, put on high flame and let evaporate. In pasta's water put a sack of saffron, salt and cook "tagliolini".
Drain them and put them in the pan with the zucchini "ragù", adding 2 ladles of pasta's water. Blend the ingredients, add a spoonful of pecorino, dust with thinly minced parsley and serve.