Home » News » Gragnano Paccheri with Zucchini and Crab Cream by Chef Marcello Romano

Gragnano Paccheri with Zucchini and Crab Cream by Chef Marcello Romano

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.

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.


  1. 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.

About The Author