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Creamy pasta with zucchini, provola and capers · GialloZafferano.com

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  Speaker 1: Creamy pasta with zucchini provolain capers is a rich, yet
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  Speaker 1: light for scores inspired by Southern Italy. You obtain a
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  Speaker 1: silky zucchini cream, a smooth fresh Provola cheese sauce, and
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  Speaker 1: a tangy caper cream, all wrapped around aldente spaghetti. The
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  Speaker 1: result is a fragrant, creamy pasta with a fresh spring taste.
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  Speaker 1: For four servings, you need prep time twenty minutes, cook
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  Speaker 1: time thirty minutes. Ingredients for the pasta and zucchini cream
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  Speaker 1: spaghetti three hundred twenty grams zucchini, three hundred grams water,
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  Speaker 1: one hundred grams extra vagin olive oil, as kneeded fine salt,
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  Speaker 1: as kneaded garlic, one clove parsley ten grams about five
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  Speaker 1: tablespoons for the provola cream, fresh Provola cheese two hundred
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  Speaker 1: fifty grams for the caper sauce, capers in vinegar sixty
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  Speaker 1: grams about seven and one half tablespoons fresh liquid cream
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  Speaker 1: sixty grams about four tablespoons. Start with the zucchini. Trim
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  Speaker 1: the zucchini and cut them into small cubes about one centimeter.
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  Speaker 1: Place the cubes in a baking dish in a single layer.
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  Speaker 1: Drizzle with a little extra virgin olive oil. Bake in
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  Speaker 1: a conventional oven at four hundred forty six degrees fahrenheit
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  Speaker 1: for twenty minutes until the zucchini are tender and lightly browned.
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  Speaker 1: While the zucchini cook, prepare the provola cream. Cut the
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  Speaker 1: fresh provol into pieces and place them in a tall
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  Speaker 1: jug or container suitable for blending. Blend with an immersion
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  Speaker 1: blender until you obtain a smooth, creamy mixture without lamps.
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  Speaker 1: Keep this provola cream aside at room temperature. Now, prepare
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  Speaker 1: the caper sauce. Place the fresh liquid cream and the
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  Speaker 1: capers in vinegar in a small saucepan. Bring the mixture
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  Speaker 1: to a boil over medium heat. Once it boils, transfer
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  Speaker 1: everything to a jug or tall container. Blend with an
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  Speaker 1: immergion blade until the sauce is smooth. Set this flavorful
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  Speaker 1: caper sauce aside. When the zucchini are ready, take them
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  Speaker 1: out of the oven. Place the baked zucchini in a
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  Speaker 1: jug or tall container. Add the one hundred grams of water,
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  Speaker 1: Add fine salt as needed. Add the chopped parsley. Blend
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  Speaker 1: everything carefully until you obtain a smooth silky zucchini cream.
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  Speaker 1: Prepare the base for finishing the pasta. In a large pan.
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  Speaker 1: Heat some extra virgin oil over medium heat. Add the
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  Speaker 1: whole clove of garlic. Let the garlic release its aroma
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  Speaker 1: into the oil without burning it. When the oil is
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  Speaker 1: well flavored, remove and discard the garlic. Pour the blended
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  Speaker 1: zucchini cream into the pan with the hot flavored oil.
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  Speaker 1: Keep the zucchini cream over low heat, stirring occasionally while
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  Speaker 1: you cook the spaghetti. Bring a large pot of salted
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  Speaker 1: water to a boil. Cook the spaghetti until they are
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  Speaker 1: al dente, following the time indicated on the package. Before draining,
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  Speaker 1: take a ladle of the hot pasta cooking water. Pour
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  Speaker 1: this ladle of cooking water into the pan with the
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  Speaker 1: zucchini cream, and mix to loosen and make the sauce
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  Speaker 1: even creamier. Drain the spaghetti al dente and transfer them
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  Speaker 1: directly into the pan with the zucchini cream. Keep the
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  Speaker 1: heat low to medium. Toss the spaghetti in the cream
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  Speaker 1: so that the pasta absorbs the sauce and finishes cooking
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  Speaker 1: in the pan. Add a drizzle of extra virgin olive
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  Speaker 1: oil and mix again until the pasta is well coated
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  Speaker 1: and creamy. Now compose the dish. Divide the creamy zucchini
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  Speaker 1: spaghetti among the plates. Spoon some of the fresh provola
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  Speaker 1: cream over each portion. Add some of the caper sauce
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  Speaker 1: on top or in small streaks to give a pleasant
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  Speaker 1: tangy contrast. Serve the creamy pasta with zucchini, provola and
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  Speaker 1: capers immediately while it is hot and perfectly creamy.