Fusilli con le Zucchine a Scapece from Marcella's Italian Kitchen by Marcella Hazan
Looking into the origin of a dish is sometimes like looking into a telescope that contracts history rather than distance. The zucchini used here as sauce for fu
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- Vegetable oil for frying
- 3 tablespoons red-wine vinegar
- 1 teaspoon garlic chopped very fine
- 10 to 15 fresh mint leaves, torn by hand into small bits
- ⅓ cup extra virgin olive oil
- Black pepper in a grinder
- 1 pound fusilli
- Salt
- 3 pounds fresh, glossy zucchini
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Fusilli with Zucchini from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Fusilli with Eggplant, Zucchini and Peppers from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Fusilli with Peppers, Olives and Vegetables from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Fusilli with tomato and mozzarella, or fusilli “Margherita”
today.com
Fusilli and Zucchini Recipe - Traditional Italian Dish with Pine Nuts and Parmesan Cheese
excitedfood.com
Zucchini Alla Scapece Recipe | Authentic Italian Recipe
pizzacappuccino.com
Zucchini Fusilli Recipe – Sunset Magazine
sunset.com
Spirulina Fusilli With Pumpkin & Zucchini | Felicia Pasta Recipe
felicia.us