This Zucchini, Speck and Fontina Cheese Pasta Sauce could only originate in mountain. Coming back from a walking through the woods (I'd say a slog, with heavy bags and our two little daughters, one of them on my husband's back) I opened my fridge and I found zucchini, speck and fontina cheese we didn't use for sandwiches.
The original idea was that of consuming some things to avoid taking them at home at the end of the holiday. So I prepared this sauce that it seemed very good.
But I didn't have my Thermomix with me on holidays. So, when I came back home, I prepared it again for Thermomix.
Very good, even better that the one made in the pan!
It tasted more delicate, zucchini were soft and not browned, speck was rightly cut and fontina cheese was of the perfect consistency.
Try the both versions, with pan and with Thermomix, and let me know the one you prefer. Maybe you will make a better one with the pan!
- 3 Zucchini
- 75 g Speck
- 50 g Fontina Cheese
- 1/2 Onion
- 50 g Extra-Virgin Olive Oil
How to prepare the Zucchini, Speck and Fontina Cheese Pasta Sauce
Put speck in the bowl. 2 Sec. Speed 7. Put aside.
Put fontina in the bowl. 3 Sec. Speed 7. Put aside.
Put onion in the bowl. 3 Sec. Speed 7.
Add oil. 3 Min. 100°C Speed Gentle Stirring.
Wash zucchini very well and cut into small cubes.
Add zucchini in the bowl. 12 Min. 100°C Speed Gentle Stirring Reverse.
Add speck. 10 Sec. Speed Gentle Stirring Reverse.
Use this sauce to dress pasta. Spread each pasta dish with grated fontina.
I don't add salt to zucchini because speck and fontina are already salted enough to my personal taste. So it remains a very delicate sauce. My husband who love spicy food, always add some fresh chilli pepper to it. How do you prefer it? Delicate or spicy?
Translated from the Italian recipe
Sugo Zucchine, Speck e Fontina