Italy is the homeland of truffles . Unmistakable scent, intense yet delicate flavor, truffles are hypogeum fungi, which means that they grow...
It's a classic Italian dish but I made some changes to make it even more delicious. -
extra virgin olive oil - as necessary, 1 medium onion, chopped, 2 cans chopped tomatoes in their juice, 3 cups of zucchini rounds, 1 cup of cream, 3/4 cup freshly grated Parmigiano cheese, 1/2 cup mozzarella cheese finely chopped, 1/2 cup diced ham, salt, a pinch of black pepper, 1 Tbs of butter flakes, 2 leaves of fresh basil, 1 Lb (450gr) of Fettuccine/Tagliatelle
In large saucepan heat the olive oil, add some zucchini rounds and fry them a little at a time until they turn golden.
In another saucepan heat 8 tablespoon of extra virgin olive oil at medium-high heat, when the oil is hot add the chopped onion and stir until it turns golden.
Add the chopped tomatoes, salt, black pepper and basil.
Let everything cook for 15 minutes at medium high heat.
Add the cream to the tomato sauce, the diced ham and cook for 2 minutes.
Turn off the heat and add themozzarella cheese and the fried zucchini.
Cook the Fettuccine or Tagliatelle al dente, according to package directions.
Drain the pasta thoroughly.
Mix it with the sauce.
Transfer in an ovenproof dish
Garnish with the Parmigiano and some butter flakes.
Put it in the hot oven until it looks "au gratin"
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