INGREDIENTS
- Saltimbocca (ought at the butcher)
- Green and yellow zucchini
- Linguine
- Garlic
- Flat parsley
- Chili flakes
- Parmesan cheese
- Salt & pepper
- OIive oil
RECIPE
- Cut the zucchini into thin slices. Put this on a baking sheet and drizzle some olive oil on top, season with salt and pepper. Cook it for 15 min in the oven at 180°C
- Cook the meat in a pan with olive oil or butter. Season with salt and pepper
- Cook the linguine in salted water. Drain 1 min before recommended al dente time. Save a cup of pasta water
- Thinly slice the cloves of garlic. Cook this on low heat in olive oil (a lot of olive oil) and add chili flakes
- Chop 2 handfuls of parsley and grate parmesan cheese
- Add the pasta to the pan. Turn up the heat. Add pasta water, parmesan cheese, parsley and stir until emulsified