When I saw a recipe from Le Ricette di Baccos with a zucchini ‘pesto’, I thought it would be great with fresh homemade tagliolini. This is a great summer recipe that requires minimal cooking, as the zucchini are raw and the fresh tagliolini only need about a minute to cook. This turned out very nice, grazie Marina!
As you may notice from the photos, this is not something I whipped up in the RV — I did not bring a blender — but a recipe I prepared and photographed before we left for Italy. I am however typing this in the RV, while Kees is waking up and we are camping beside beautiful Lake Predil on the border with Slovenia.
1 large zucchini or 2 small ones, about 400 grams (.9 lb), ends removed and roughly chopped
20 grams (2 Tbsp) toasted pistachios
1/2 tsp salt
4 Tbsp extra virgin olive oil
10 basil leaves
10 mint leaves
30 grams (1 oz) freshly grated parmigiano reggiano, plus more for serving
225 grams (.5 lb) fresh tagliolini, made from 75 grams Italian 00 flour, 75 grams semolina flour, and 75 grams eggs
Make fresh tagliolini.
Alla Pizzaiola indicates something like “pizza style” and is not a clearly defined term in Italian cooking. The basic recipe for Carne alla Pizzaiola is thin slices of meat (usually beef, but it can be prepared with other types of meat as well) cooked in a simple tomato sauce. To the tomato sauce you can add ‘pizza style’ ingredients like oregano, olives, capers, etc. It is a simple dish with a lot of flavor that in Italy is often served as piatto unico with mashed or roasted potatoes.