Caserecce with Mackerel, Zucchini and Creamed Peas
- Ingredients 4 people
- Difficulty Easy
- Ready in 30 minutes
Ingredients
- 320 g Caserecce
- 300 g Peas
- 1 package Rizzoli mackerel in organic extra virgin olive oil
- 2 Medium zucchini
- as required Onion
- as required Extra virgin olive oil
- as required Halls, Chili
Process
How to make : Caserecce with Mackerel, Zucchini and Creamed Peas- We prick the zucchini, wash, dry and cut them into thin rounds with a mandoline.
- We peel the onion, chop very finely and sauté in a pan with a few tablespoons of oil.
- We add the zucchini rounds, season with salt, add a pinch of chili pepper, and cook over medium heat for a few minutes.
- We boil the peas in water and salt and, as soon as they are ready, blend with an immersion blender until smooth.
- We boil the water for the pasta and in the meantime drain the Rizzoli Mackerel in organic evo oil, crumble with a fork and add to the zucchini.
- Drain the pasta al dente, toss in the pan with the zucchini and Mackerel, mixing the ingredients well.
- We arrange the pea cream on the bottom and serve the pasta, finishing with a sprinkle of chili and a drizzle of oil.
This dish was prepared for us by our Taste Ambassador @metti_tavola.
