Vegetarian Recipes - Tortiglioni with Zucchini and Saffron Recipe

  
 

Tortiglioni with Zucchini and Saffron Recipe

 

Ingredients

 

Serves 4-6

  • 14 oz/400 g zucchini/courgettes, cut into julienne sticks

  • 2 tbsp all purpose/plain flour

  • 1 cup/250 ml olive oil, for frying

  • salt to taste

  • 2 oz/60 g day-old bread, crusts removed

  • 1 clove garlic, lightly crushed but whole

  • 4 tbsp extra-virgin olive oil

  • 8 oz/250 g cherry tomatoes

  • 2 sachets saffron strands, crumbled

  • 1 sprig mint, finely chopped

  • 1 lb/500 g tortiglioni

  • 1/2 cup/60 g freshly grated Parmesan cheese

Method:

  1. Dredge the zucchini in the flour until well coated. Heat the frying oil in a frying pan until very hot and fry the zucchini in small batches for about 5 minutes, or until crisp and golden.

  2. Use a slotted spoon to remove them and drain on paper towels. Season with salt and keep warm  in a warming oven.

  3. Place the bread in a plastic bag and use a meat tenderizer to turn into coarse crumbs.

  4. Sauté the garlic in the olive oil in a large frying pan over medium heat until pale gold.

  5. Add the cherry tomatoes and sauté for 5 minutes. Add the saffron, bread crumbs, and mint. Season with salt and cook over high heat for 1 minute.

  6. Meanwhile, cook the pasta in a large pot of salted, boiling water until al dente.

  7. Drain and add to the pan with the sauce. Sprinkle with the Parmesan, toss well, and serve hot.