Olive Oil Cook Book
| Author: | Leonardo Romanelli & Gabriella Ganugi | | Publisher: | The Wine Appreciation Guild | About the AuthorsLeonardo Romanelli is a journalist and author specializing in food and wine. He writes for the Gola Giaconda magazine and is the author of a number of restaurant and wine guides.
Gabriella Ganugi is a Certified Professional Chef and is President of Apicus Culinary Institute of Florence. She specializes in teaching the history of food and regional cooking and has authored several books on Italian regional cuisine. Learn More  |
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Serves 4
Prep: 5 min. Cook: 12 min
Ingredients:
6 very small zucchini
1 tsp lemon juice
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
6 fresh mint leaves
1 lb penne pasta
3 oz. pecorino cheese, cubed (or any other fresh similar cheese)
Cut the zucchini into julienne strips and place them in a bowl large enough for the pasta. Add the lemon juice, salt, pepper, oil and mint leaves. Mix and let sit for 20 min. Boil the pasta in salted water until cooked al dente. Drain well and place in the bowl with the zucchini. Toss well, add the cheese, toss again, serve.
Wine: a light, dry red
From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by the Wine Appreciation Guild.
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Aged Balsamic Vinegar
