{"id":7387,"date":"2020-02-01T09:07:45","date_gmt":"2020-02-01T08:07:45","guid":{"rendered":"https:\/\/pestofresco.eu\/chicche-con-zucchini-spadellate-e-pesto-fresco\/"},"modified":"2020-02-01T09:07:45","modified_gmt":"2020-02-01T08:07:45","slug":"chicche-con-zucchini-spadellate-e-pesto-fresco","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/chicche-con-zucchini-spadellate-e-pesto-fresco\/","title":{"rendered":"Chicche con zucchini spadellate e Pesto Fresco"},"content":{"rendered":"

Chicche meet delicate zucchini and the bold flavor of Pesto Fresco Genovese in the dish created for us by chef Gian Luca Cellerino.<\/h2>\n

Friends, here is a recipe chef Gian Luca Cellerino<\/strong> of Ristocaff\u00e8 Il Ponte di Toirano<\/strong> made for us: Potato Chicche with zucchini saut\u00e9ed with basil and drops of Pesto Fresco Genovese<\/strong>.
\nOur Pesto Fresco Genovese<\/strong> was used for a really tasty first course: the sweetness of the potato grits<\/strong> meets the delicacy of the zucchini<\/strong> and the strong flavor of our Pesto Fresco Genovese<\/strong>.
\nThe 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! <\/p>\n

Chicche di Patate con zucchini spadellate al basil and drops of Pesto Fresco Genovese : Ingredients for 4 people<\/h3>\n
    \n
  • Ready-made potato chips 500 g.<\/li>\n
  • Pesto Fresco Genovese 1 170 g jar.<\/li>\n
  • zucchini 2 large or 4 small<\/li>\n
  • Basil 20 leaves<\/li>\n
  • EVO oil<\/li>\n
  • One clove of garlic<\/li>\n
  • Salt and pepper to taste<\/li>\n<\/ul>\n

    Chicche di Patate con zucchini spadellate al basil and drops of Pesto Fresco Genovese : Procedure<\/h3>\n
      \n
    • Put plenty of water in pot<\/strong> and bring to a boil<\/li>\n
    • Meanwhile, wash, dry and cut the zucchini<\/strong> into matchsticks<\/li>\n
    • Heat the EVO <\/strong>oil<\/strong> andgarlic<\/strong> in a fairly large frying pan.<\/li>\n
    • Add cut zucchini and pan-fry<\/li>\n
    • When they are almost cooked, add the basil<\/strong>, leaving a few clumps for the final garnish<\/li>\n
    • Saut\u00e9 one more minute and turn off the heat<\/li>\n
    • Adjust with salt and pepper<\/strong>, according to your taste<\/li>\n
    • When the water comes to a boil, add the coarse salt and pour in the potato kernels<\/strong><\/li>\n
    • 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.
      \nOnce they are all scooped up, saut\u00e9 them for a few seconds on the heat<\/li>\n
    • Serve and garnish with the clumps of basil<\/strong> left aside and generous drops of Pesto Fresco Genovese.<\/strong><\/li>\n<\/ul>\n

      A tasty<\/strong> first course that is easy and quick<\/strong> to prepare.
      \nHappy Fresh Pesto Friends!<\/strong><\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      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 Ristocaff\u00e8 Il Ponte di Toirano made for us: Potato Chicche with zucchini saut\u00e9ed with basil and drops of Pesto Fresco Genovese. Our…<\/p>\n","protected":false},"author":3,"featured_media":6632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[553,567,1181,823,1232],"class_list":["post-7387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-fresh-pesto","tag-fresh-pesto-genovese","tag-gian-luca-cellerino-en","tag-il-ponte-ristocaffe","tag-tater-tots"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t