About the Recipe
Soul food par excellence. A must-eat in August, when the fresh zucchinis are in the supermarket and the days a no longer hot enough to think about pasta
Ingredients
9oz fresh pasta
2 small zucchinis, cut into thin sticks
1 onion in thin rings
1 large knob of butter
1tbsp flour
milk
1 handful of grated pecorino
1 egg yolk
salt
pepper
sunflower oil
Preparation
Heat the sunflower oil in small, tall pan for deep-frying. Fry the zucchini sticks in batches until golden brown and then drain on kitchen paper. Dust the onion rings with a little flour and deep-fry them too
In the meantime, bring the pasta water to boil
Melt the butter in a pan, add flour and stir in a little milk to make a small roux. Add the zucchini sticks and simmer for two minutes. Reduce the heat further and stir in the egg yolk
Cook the pasta according to the instructions on the packaging, add to the pan while stille dripping wet and mix with the pecorino. If necessary, add a little more pasta water for creaminess