When the warm weather sets in, certain dishes have a way of encapsulating summer all on their own. At Osteria Romana, Filippo La Vecchia relies on a balance that’s as simple as it is effective: tonnarelli with fried zucchini! Crispy zucchini, melt-in-your-mouth smoked provola, and a handful of fresh herbs that add just the right amount of zing. A generous, convivial, and decidedly Roman dish, to be shared without restraint.
Ingredients for 4 people
The pasta
- 320 g fresh tonnarelli
Fried zucchini
- 3 zucchini
- Frying oil
- Fine salt
Provola cream
- 120 g smoked provola
- Pasta cooking water
The aromatic base
- 1 clove of garlic
- 10 fresh basil leaves
- 6 fresh mint leaves
- Extra virgin olive oil
Green Zucchini Cream
- 1 zucchini
- Extra virgin olive oil
- Salt
Finishing touches
- A few young shoots or leaves of basil and mint
- White pepper
Preparation
Prepare the fried zucchini
Cut three zucchini into very thinrounds using a mandoline. Fry them in oil heated to 170 °C until they turn a light golden brown. Drain them on paper towels, then season with a pinch of salt.
Make the provola cream
Cut the smoked provola into small cubes. Melt it with a ladleful of hot water taken from the pasta pot. Stir until the mixture is smooth and creamy. If necessary, give it a quick whirl in a blender.
Prepare the green cream sauce
Blanch the last zucchini for a few minutes in boiling water. Then blend it with a drizzle of olive oil and a pinch of salt until you have a smooth, creamy consistency.
Prepare the aromatic base
Pour a drizzle of olive oil into a large skillet and sauté a lightly crushed clove of garlic. Remove the garlic, then add the basil and mint, torn by hand, to infuse the oil with their flavor.
Cook the tonnarelli
Cook the pasta in a large pot of salted water. Drain it while it’s still very al dente, reserving a little of the cooking water. Transfer the pasta to the pan with the aromatics, along with a small amount of the reserved cooking water. Add the provola cream and toss off the heat until the tonnarelli are perfectly coated.
Plating
At Osteria Romana, the dish is served directly at the table in its cooking skillet, for maximum indulgence and conviviality. Add the fried zucchini at the last moment so they retain their crispiness, then finish with a few basil leaves, fresh mint, and a twist of white pepper.
For a more refined presentation, spread a spoonful of green cream on the plate, form a nest of tonnarelli in the center, and arrange the fried zucchini on top before serving.
