It’s getting cold down here and when it gets chilly, I find myself craving for cheese… better if it is melted! I also like to spend some time in the kitchen making pasta with my youngest daughter (she is quite talented I must say) and the pasta we have the most fun making together is Trofie. It’s quite easy to shape and we can easily make enough for the 2 of us in less than a half hour! Besides, the ready made trofie that I find here are very hard and take forever to cook. In Italy, I used to be able to find freshly made trofie at the supermarket… but not here. So making them at home has become a habit since we moved to Sydney. I love trofie… they are one of my favourite pasta shapes. I usually serve them with pesto or with walnut sauce, but this time I wanted to try something different and looked inside my fridge for inspiration. I knew I wanted to use some of the amazing Taleggio my husband bought for me at Costco and I had a little cream leftover from another recipe. I threw in a zucchini for some colour and a little healthiness, if you know what I mean. Well, the combination blew me away and it’s become a new favourite. You could also try this sauce with gnocchi (I did! Yum!). Enjoy!
- 1 batch of Trofie (click here for my tutorial), made with 350 gms – 10.5 oz. of durum wheat flour
- Parmigiano Reggiano to serve
- 1 zucchini, sliced
- ½ onion, chopped
- 2 tbsp extra virgin olive oil
- Sauté the chopped onion with the extra virgin olive oil on a slow to medium flame for a couple of minutes, or until soft and translucent.
- Add the sliced zucchini, salt and a couple of tablespoons of water. Cover and let it cook until tender.
- When cooked, blend until smooth and keep aside.
- Put the chopped Taleggio and the heavy cream in a pan and melt the cheese on a low fire. Keep aside.
- Cook the Trofie following the steps on “How to cook pasta “al dente”. Only in this you will not have a pre set cooking time. The time will vary based on whether you have left the pasta to dry (and for how long) etc. So, the best solution is to taste it! Remember, it does have to remain firm.
- When the pasta is cooked, drain it, put it in the pan with the Taleggio fondue and mix well.
- Serve it hot with the zucchini cream and some Parmigiano Reggiano on the top.