Spaghetti with courgettes, Parma ham & Parmigiano Reggiano

Method

1. Slice the courgettes into thin discs. 
2. Wash and trim the courgette flowers, removing the central stamen, and slice into julienne strips. 
3. Finely chop the shallot, fry over gentle heat in the extra virgin olive oil and 1 tablespoon of water. 
4. Add the courgettes to the shallots and continue to cook over gentle heat for 10 minutes, adding a little water if necessary. 
5. Add salt and pepper to taste. 
6. Cut the slices of Parma ham into julienne strips and the 30-month mature Parmesan cheese into slivers. 
7. Cook the spaghetti in plenty of boiling, salted water and drain when 'al dente' (i.e. a little on the firm side), keeping aside a little of the cooking water.
8. Add the pasta to the prepared courgettes. 
9. Add the courgette flowers, Parma ham, Parmesan, chopped parsley and basil. 
10. Add a little of the cooking water and stir well before serving.

Chef's tip

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Serving suggestion

Serve with a big mixed salad and/or vegetable side-dishes. 

Wine selection

Chardonnay Friuli Aquileia DOC Superiore, Colli Piacentini Ortrugo

Family tip

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Dish history

Here comes a really tasty recipe for a spring or summer day: this colourful dish is great if made with tender, baby courgettes, that are easier to find at that time of the year. The mild flavour of the courgettes is combined with the stronger tastes of Parmigiano Reggiano and Parma ham (a typical Italian raw ham), creating a harmonious and balanced dish. Enjoy!