Serves 5 persons
- 1 kg of zucchini
- Oil for frying
- 100 g of grated parmesan
- 100 g of aged sweet provolone of Sorrento
- 50 g of butter
- Plenty finely chopped basil
- Salt and pepper as needed
- 500g of vermicelli
Preparation
Cut the zucchini into not too thick round slices and fry a few at a time in hot oil until they are golden in colour. Put the zucchini in a fry pan and layer with the two grated cheeses, basil, butter in flakes, pepper and salt.
Cook the vermicelli al dente, drain and transfer in a large frying pan with the zucchini. Stir in a little of the pasta cooking water and add a drizzle of raw extra virgin olive oil. Sauté and serve steaming
