Cappelli variety orecchiette
with cream of minted courgettes,
tomatoes and toasted crumble

Preparation:

• Finely slice the shallot, fry in a pan with salt and extra virgin olive oil. Cut the courgettes into small cubes, add to the shallot and brown for a few minutes.
• Blanch the basil and part of the mint in boiling salted water for a few seconds, then use water and ice to stop the cooking.
• Toast the pistachios.
• Blend the courgettes, pistachios, basil and mint together with a pinch of salt, extra virgin olive oil and a part of the blanching water until it forms a smooth cream.
• Dice the cherry tomatoes, season with salt and extra virgin olive oil. Leave to rest for 10 minutes.
• Use a fresh garlic clove to flavour the bread, cut into cubes and toast in a pan.
• Cook the orecchiette in plenty of salted water.
• Add the orecchiette with the tomatoes and the crumble to the pan. Put the minted courgette cream on a plate, then add the orecchiette on top. Complete with a few leaves of mint.