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Fusilli with zucchini and carrot sauce

updated

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Ingredients for 4 servings:

  • 1 zucchini
  • 1 carrot(s)
  • ¼ slice(s) celery
  • 1 egg(s)
  • 1 cup of yogurt 3.5%
  • 1 tbsp lard (vegetable lard)
  • 1 bag of fusilli, 500 g
  • 1 onion(s)
  • 75 g Cheddar cheese, grated
  • 75 g tomato paste
  • 1 piece(s) salami, hard
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Using a mandoline, thinly slice the zucchini, carrot, celery, and onion. Cut the salami into small cubes, adjusting the amount to your liking. Lightly fry the onion and salami, then add the vegetables and season with a little olive oil, freshly ground pepper, and good-quality salt. Now add the yogurt, tomato paste, egg, lard, and Cheddar cheese. Stir gently to combine. Add the previously cooked fusilli and mix everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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