Italian Pasta "Calamarata" with zucchini, capers and Tête de Moine
(Recipe created by Nuxia)
The Italian Pasta "Calamarata" with zucchini, capers and Tête de Moine was born from the need to enjoy this precious Swiss cheese on a plate that enhances all its flavor and its particular aroma and refined. I hope these few ingredients, mixing their origin from Italy and Switzerland can conquer your palate and honor the best of this cheese and friends of Switzerland, who are really in many to follow this site. To them, I dedicate this tasty dish. Bon appetit to all!
320 g of "Calamarata" (pasta made of durum wheat semolina bell)
3 large zucchini
70 g of capers
some chopped fresh parsley
12 rosettes of Tête de Moine
4 washers for decoration
extra virgin olive oil
salt to taste
black pepper to taste
In a saucepan, bring water to a boil to cook the pasta. Wash zucchini and cut it lengthwise. First of two parts and then in the other two. Cut the zucchini into small pieces with a thickness of about 1 cm. In a pan heat oil and add the zucchini, capers and chopped parsley. Season with salt and pepper. Allow to cook for 15 minutes, or until the zucchini are cooked, but crisp. Meanwhile, cook the pasta in boiling water. When the pasta is cooked in a wok add two tablespoons of the pasta cooking water and insert the washers 12 Tête de Moine cheese into small pieces and melt as soon as the cheese. Put the wok on the stove. Insert inside the pasta and the mixture of zucchini, capers and parsley. Skip the pasta for a few minutes. Turn off the heat and pour the plates. Garnish each plate with a rosette of Tête de Moine. Serve immediately.
Recipe of 04/06/2013
The suggestions of Nuxia:
If you can not get the dough "Calamarata" you can use any other type of pasta flour or special format of short pasta.
Under the lens:
Tête de Moine D.O.P.
(This article was written by Nuxia)
The Tête de Moine is a Swiss cheese. He was born more than 800 years ago in the medieval monastery of Bellelay and is still produced today in the Swiss Jura. It 'a very fine cheese and refined on the palate. It is produced from only the milk of cows, which follow a particular diet. A special composition of herbs and hay. The result is an intensely flavored cheese and refined, also due to its special seasoning. It takes place in the cellars with a high humidity (90%) and at a temperature of up to 13 ° C. The Tête de Moine is on the left as mature pine boards.
The Tête de Moine has a cylindrical shape, of which the weight and height of the shape are proportional to each other. The characteristic of this extraordinary cheese, is that of not having to be cut in slices, but is scraped with a special tool: The Girolle. Thus forming rosettes of cheese which alter the structure of the cheese and coming in contact with the air releases all its aroma. The Tête de Moine is only produced with fresh milk is not pasteurized and without preservatives and additives. It 'sa product D.O.P. and is produced by only 9 small mountain dairies and exported all over the world.
In the kitchen:
It is used to accompany an aperitif, and fine dining.