Saltimbocca w/ aglio e olio pasta

Saltimbocca w/ aglio e olio pasta

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
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