Torniamo a rivestire i panni della cuoca salutista fissata con indice glicemico, calorie, carboidrati etc. etc... e mischiamo un po' di stagioni... tanto i funghi secchi non sono poi così stagionali o no?!?!?!? Se poi ci mettiamo pure che questi sono giapponesi... e li abbiniamo al tartufo... oddio che eresia!!! Le zucchine tutto sommato sono già arrivate a dimensioni indecenti... ma che fine hanno fatto le bellissime zucchine mignon da gustare crude in insalata?!!??! Bisogna accontentarsi... almeno fino a sabato, che se tutto va bene andrò qui , se tutto va bene perchè sono alle prese con l'organizzazione di una little thing for mid-October ... and that little thing is more challenging than I thought ... But back to the healthy recipe that we're not here to comb the dolls!
The truffle is not fresh (obviously), is kept in a jar with a little 'oil already sliced.
Zucchini Spaghetti with mushrooms and black truffle
Ingredients
Soak mushrooms for at least 1 hour. Meanwhile, cut the zucchini into julienne strips. Drain the mushrooms, keeping aside their water. In a pan heat 2 tablespoons of water to soak the mushrooms with a clove of garlic (I use whole and carve with a knife or the Prick with a fork). Add the mushrooms and allow to evaporate the liquid, deglaze with white wine, salt and pepper. When the wine has almost evaporated, add another 2 or 3 tablespoons of the mushroom soaking water and add courgettes. Sauté for a few minutes, they just staying warm and crunchy. Serve hot with slices of truffle. (If you do not have the nose you can use the truffle oil that is easier to find).
Print recipe Ingredients
- 1 zucchini
- 2 dried shiitake mushrooms
- A handful of dried mushrooms or Japanese Garlic mushrooms
- White Wine
- Sale
- Pepe
- truffle slices
Soak mushrooms for at least 1 hour. Meanwhile, cut the zucchini into julienne strips. Drain the mushrooms, keeping aside their water. In a pan heat 2 tablespoons of water to soak the mushrooms with a clove of garlic (I use whole and carve with a knife or the Prick with a fork). Add the mushrooms and allow to evaporate the liquid, deglaze with white wine, salt and pepper. When the wine has almost evaporated, add another 2 or 3 tablespoons of the mushroom soaking water and add courgettes. Sauté for a few minutes, they just staying warm and crunchy. Serve hot with slices of truffle. (If you do not have the nose you can use the truffle oil that is easier to find).
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