Fettuccine with Zucchini and Shrimps

Who sometimes doesn't have time to cook? But I'm sure if you are reading this blog you don't mind having a nice meal, right? 
You won't need many ingredients and the preparation won't take much time, so this recipe can become your "save the dinner" dish! 




INGREDIENTS: 
Servings: 2

160-200g fresh fettuccine
2 medium zucchini
150g peeled shrimps
2 garlic cloves
chilli
salt
5tbs EVO oil  


1. Boil water for pasta, salt it and start cooking your fetuccine half time that is indicated on the pack. 
Note: Minimum 1 litre of water for each 100g of pasta.

2. Meanwhile wash zucchini and cut them into disks, 0.7-0.8 cm thick.
3. Pour some EVO oil into a frying pan and and add some chilli to taste and 2 garlic cloves without the skin, cut into halves.

4. Add zucchini disks to the oil and fry them both sides till a nice golden colour.
5. Transfer fried zucchini to a large plate, do not salt them as they may release their juice and become too watery.

6. In the same pan pour some water from pasta and add drained fettuccine.

7. Add peeled shrimps and cook till pasta is almost ready, if it gets too dry add some more water. 

8. If you prefer the sauce to be a bit more "sticky" you may add half a teaspoon of Roux.

Note: "Roux" in cooking slang means a mix of butter and flour used to thicken sauces. You may read more about Roux HERE. 


9. When past is ready add fried zucchini and mix well, add salt if needed as you didn't salt zucchini...

Buon Appetito!!!

    

Fettuccine Boscaiola

I was surfing in the net and saw sooooo many awful pseudo-italian recipes... Aghrrrrr.... Why do people abroad think that all the italian dishes contain CREAM? They don't.... we use more TOMATO!!!! 
In this dish I used fettuccine pasta, this name comes from "fettuccia", ribbon in italian. And the name of the dish comes from "bosco", forest, as the ingredients in part come from the forest... :-)

INGREDIENTS:
Servings: 2
  
160-200g fettuccine
50g pancetta / bacon
100g mushrooms
100g green peas 
1/2 onion 
250ml tomato purèe
black pepper
salt 
EVO oil
Parmigiano cheese 

1. Cut bacon in sticks and chop onion. Slice mushrooms.
2. Pour some oil to a frying pan and start cooking first mushrooms, then bacon and finally onion.
3. When the first ingredients are ready add green peas and just give a mix.
4. Add tomato purèe, couple of pinches of sugar and salt, and pepper. Add some spoons of water that you prepared for the pasta and cook the sauce till it thickens.
 5. Cook fettuccine al dente and add them to the sauce, mix carefully and serve with grated parmigiano on top.