Courgetti with pesto, crème fraiche, Parmigiano Reggiano and roasted tomatoes
Main course
a few minutes
12-18 months
Ingredients
2 courgettes, spiralized
2 tbsp crème fraiche
50 g Parmigiano Reggiano, shaved
10 cherry tomatoes
For the pesto:
100 g fresh basil
2 cloves garlic
50 g pine nuts
150 ml olive oil
50 g Parmigiano Reggiano, grated
Preparation
Pre heat the oven to 180 degrees, when ready place the tomatoes in to roast. Firstly make the pesto – blitz the basil, garlic, pine nuts, olive oil and Parmigiano Reggiano together.
Using a spiralizer, spiralize the courgettes. Heat a pan with a dash of olive oil and place the spiralized courgettes in to soften, add the pesto and crème fraiche.
Serve with the roasted tomatoes and a shaving of Parmigiano Reggiano.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
