Rigatoni with squash blossoms and zucchini cream

R i g a t o n i w i t h s q u a s h b l o s s o m s a n d z u c c h i n i c r e a m

July 10, 2024

✦

Between Kitchen and Cellar

MONTIONI PASTA – SUMMER EDITION

MONTIONI PASTA
SUMMER EDITION

Today we present a dish that encapsulates all the genuine flavors of Azienda Agricola Montioni, perfect for the summer!

The main ingredients of this recipe are:

Montioni pasta: a 2024 new entry by Montioni!
Made with the wheat cultivated in our lands, Slow drying to preserve flavor and texture, and Bronze-drawn for a rough texture, it is able to hold the sauce perfectly.

Fresh zucchini and zucchini flowers from our vegetable garden
The zucchini in this recipe were harvested from our vegetable garden!
This project started two years ago with the goal of offering our customers only genuine, organic, and sustainable products, cultivated with love and respect for the environment.
To learn more about our vegetable garden, click here.

Our “Delicate” EVO Oil
Cold-Pressed and produced from 50% Moraiolo and 50% Frantoio olive varieties, with its sweet but slightly spicy flavour, it pairs perfectly with the delicacy of the zucchini, which will conquer your palate at the first bite.

Follow the steps and discover how to prepare this summer delight!

INGREDIENTS:

320 g Montioni Rigatoni pasta
2 long medium sized zucchinis
3-4 squash blossoms (courgette flowers)
½ onion
Montioni Extra Virgin Olive Oil
Parsley as desired
Salt and Pepper to taste

FOR THE ZUCCHINI CREAM:

Today we present a dish that encapsulates all the genuine flavors of Azienda Agricola Montioni, perfect for the summer!

The main ingredients of this recipe are:

Montioni pasta:
a 2024 new entry by Montioni!
Made with the wheat cultivated in our lands, Slow drying to preserve flavor and texture, and Bronze-drawn for a rough texture, it is able to hold the sauce perfectly.

Fresh zucchini and zucchini flowers
from our vegetable garden
The zucchini in this recipe were harvested from our vegetable garden!
This project started two years ago with the goal of offering our customers only genuine, organic, and sustainable products, cultivated with love and respect for the environment.
To learn more about our vegetable garden, click here.

Follow the steps and discover how to prepare this summer delight!

INGREDIENTS:

320 g Montioni Rigatoni pasta
2 long medium sized zucchinis
3-4 squash blossoms (courgette flowers)
½ onion
Montioni Extra Virgin Olive Oil
Parsley as desired
Salt and Pepper to taste

for the zucchini cream:

METHOD:

FOR THE ZUCCHINI CREAM:

1. Sauté the chopped onion in a pan together with a drizzle of Montioni Extra Virgin Olive Oil.

2. Cut the zucchinis into small pieces, add them to the sauté in the pan, add salt to taste and cook everything for about 10 minutes.

TIP: If it dries out too much, add a little water during cooking.

3. Once the zucchinis are cooked, pour everything into a blender, add the grated Parmesan cheese and Ricotta cheese and blend all until creamy.

1-2

METHOD:

for the zucchini cream:

1. Sauté the chopped onion in a pan together with a drizzle of Montioni Extra Virgin Olive Oil

2. Cut the zucchinis into small pieces, add them to the sauté in the pan, add salt to taste and cook everything for about 10 minutes.

TIP: If it dries out too much, add a little water during cooking.

3. Once the zucchinis are cooked, pour everything into a blender, add the grated Parmesan cheese and Ricotta cheese and blend all until creamy.

4. Place the zucchini cream on the plate as it forms the basis for our Rigatoni dish!

METHOD:

FOR THE RIGATONI:

1. Combine the Montioni extra virgin olive oil and the finely chopped onion in a pan, then sauté for a few minutes until the onion is golden.

2. Cut the zucchinis and the squash blossoms into small pieces, add them to the sauté together with salt and pepper to taste. Cover the pan with a lid and cook for about 10 minutes.

METHOD:

for the Rigatoni:

1. Combine the Montioni extra virgin olive oil and the finely chopped onion in a pan, then sauté for a few minutes until the onion is golden.

2. Cut the zucchinis and the squash blossoms into small pieces, add them to the sauté together with salt and pepper to taste. Cover the pan with a lid and cook for about 10 minutes.

3. Once they are cooked, add the chopped parsley as desired.

4. In the meantime, boil water in a pot and cook the Rigatoni for 12 minutes.

5. Drain the pasta and sauté it in the pan with the zucchinis and squash blossoms, then place it on the zucchini cream, previously placed on the plate.

6. Add a drizzle of raw Montioni EVO Oil and serve the Rigatoni next to a glass of our Montioni Umbria Grechetto IGT!

3. Once they are cooked, add the chopped parsley as desired.

4. In the meantime, boil water in a pot and cook the Rigatoni for 12 minutes.

5. Drain the pasta and sauté it in the pan with the zucchinis and squash blossoms, then place it on the zucchini cream, previously placed on the plate.

6. Add a drizzle of raw Montioni EVO Oil and serve the Rigatoni next to a glass of our Montioni Umbria Grechetto IGT!