- First courses
- 30 min
Fusilli with Robiola and zucchini
350 g fusilli
200 g Nonno Nanni Robiola
150 g pancetta (bacon)
extra virgin olive oil as required
salt to taste
1/2 cup of vegetable broth
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Put a little oil in a non-stick pan and lightly brown the pancetta, then place it in a bowl apart; using the same pan, lightly brown for a few minutes the zucchini, washed and cut into cubes. Then add vegetable broth, a little salt and bring to the boil.
Cook the pasta, drain and pour into a bowl with a tablespoon of the cooking water, along with the Nonno Nanni Robiola crushed with a fork. Then add the zucchini and finish off with the lightly browned pancetta.
Recipe devised by food blogger
My name is Rosa Forino and I was born in the province of Salerno in 1972. It is my job to share my personal experience as a creative person through simple posts that convey my passion for crafts and create community.