Penne con ricotta e zucchine in scapece (Penne with fried zucchini ala “scapece”) | Carlo Florence c

Ingredients

• 500 g of semi-whole flour penne, better of homemade ( see pasta making section to make your homemade pasta )
• Salted ricotta cut into strips
• 8-900 g of zucchini
• 1 sprig of mint
• 1 clove of crushed garlic
• 6 tablespoons of olive oil
• 4 tablespoons of vinegar
• Cook the pasta in plenty of boiling salted water, drain it al dente and spread it on a cloth.
• Emulsify the vinegar with the oil, a pinch of salt and pepper.
• Season the penne with the zucchini, sprinkle with the salted ricotta and serve on the table.
• First courses