Chicche meet delicate zucchini and the bold flavor of Pesto Fresco Genovese in the dish created for us by chef Gian Luca Cellerino.
Friends, here is a recipe chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano made for us: Potato Chicche with zucchini sautéed with basil and drops of Pesto Fresco Genovese.
Our Pesto Fresco Genovese was used for a really tasty first course: the sweetness of the potato grits meets the delicacy of the zucchini and the strong flavor of our Pesto Fresco Genovese.
The procedure for the recipe for Potato Chicche di patate con zucchini spadellate al basilico e gocce di Pesto Fresco Genovese is extremely simple and quick. Just follow our directions!
Chicche di Patate con zucchini spadellate al basil and drops of Pesto Fresco Genovese : Ingredients for 4 people
- Ready-made potato chips 500 g.
- Pesto Fresco Genovese 1 170 g jar.
- zucchini 2 large or 4 small
- Basil 20 leaves
- EVO oil
- One clove of garlic
- Salt and pepper to taste
Chicche di Patate con zucchini spadellate al basil and drops of Pesto Fresco Genovese : Procedure
- Put plenty of water in pot and bring to a boil
- Meanwhile, wash, dry and cut the zucchini into matchsticks
- Heat the EVO oil andgarlic in a fairly large frying pan.
- Add cut zucchini and pan-fry
- When they are almost cooked, add the basil, leaving a few clumps for the final garnish
- Sauté one more minute and turn off the heat
- Adjust with salt and pepper, according to your taste
- When the water comes to a boil, add the coarse salt and pour in the potato kernels
- When the potato kernels are ready, they rise to the surface and as they do, scoop them up with a skimmer and place them in the pan with the basil-spiked zucchini.
Once they are all scooped up, sauté them for a few seconds on the heat - Serve and garnish with the clumps of basil left aside and generous drops of Pesto Fresco Genovese.
A tasty first course that is easy and quick to prepare.
Happy Fresh Pesto Friends!