MUSHROOM FETTUCCINE WITH SPECK AND ZUCCHINI
Wash and peel the zucchini, then cut them into strips the same size as the speck. Pour a drizzle of oil into a saucepan, add the speck and zucchini and cook ove
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Cooking tools:
- Kitchen scale
- Stove
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Peeler
- Colander
- Wooden spoon
- Plate
Ingredients
- 250 g of Fettuccine with mushrooms Marcozzi di Campofilone
- 4 medium-sized light zucchini
- Extra-virgin olive oil to taste
- 100 g speck cut into strips
- 20 g pine nuts
- Salt to taste
- Black pepper to taste
- Parmesan cheese reduced to thin slivers q.b.
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