Inspiration: The recipe combines the flavors of the sea and the garden, evoking memories of traditional Italian family meals while incorporating modern presentation and techniques.
Ingredients:
For 4 servings
- Pasta: 400g Gragnano Half Packer.
- Zucchini Cream:
- 1kg Roman zucchini.
- 150g onion.
- 20g extra virgin olive oil.
- Salt.
- Crab Broth:
- 2kg crab.
- 400g celery.
- 400g carrots.
- 200g onion.
- Cream:
- Chopped garlic.
- Fresh chili pepper.
- Extra virgin olive oil.
- Decoration:
- 400g Roman zucchini.
- 8 pcs zucchini flowers.
- Black Olive Powder.
- Parsley.
Method:
- Zucchini Cream:
- Blanch the zucchini pieces quickly in salted water. Cool them in water and ice.
- Fry the finely chopped green onions in oil. Add blanched zucchini and let it simmer with a glass of vegetable broth.
- Once soft, blend to obtain a smooth cream.
2. Crab Broth:
- In a saucepan, add the chopped vegetables and crabs to cold water and bring to a boil.
- After about 10 minutes, remove the crabs. Extract the flesh and set aside.
- Place the crab trimmings back in the water and simmer on low heat for two hours.
- Strain the broth to remove impurities.
3. Pasta:
- Cook pasta in salted water until it’s very al dente.
- In a pan, sauté oil, garlic, and chili. Add the pasta, some crab broth, and zucchini cream. Stir over high heat.
4. Decoration:
- Fry the finely chopped zucchini in a pan with oil, salt, pepper, and chopped parsley.
- Place the sautéed zucchini on top of the pasta. Add crabmeat, olive powder, and zucchini flowers seasoned with oil and salt.
This dish is perfect for a luxurious summer dinner, offering a blend of fresh ingredients and the elegance of Italian culinary traditions.
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