Recipe Tagliatelle courgette red pepper from Nico


2 zucchini

4 red peppers


Fresh cream

Black pepper

Slice the zucchini into thin slices, cut the peppers into small cubes of less than 1 cm per side. Copper over low heat about 20 min. in a covered pan pre-oiled with olive oil. At the end of cooking, add pecorino, black pepper and a little crème fraîche.

To be served with Gavi Spinola or Castello.



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