Mezze penne with zucchini and burnt bread

Here is the recipe for preparing delicious mezze penne with zucchini and burnt bread. It’s a simple dish but with a touch of originality given by the crunchiness of the burnt bread, which adds a rustic and flavorful note.

Ingredients

• 320 g of mezze penne
• 3 medium zucchini
• 2 cloves of garlic
• 100 g of stale bread or homemade bread
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Red chili pepper (optional)
• Grated Parmesan cheese (optional)
• Chopped fresh parsley (optional)

Preparation

1. Start by grating the zucchini with a large hole grater or cut them into julienned strips for thin slices.
2. In a large pan, sauté the garlic cloves in extra virgin olive oil. If you like, you can add a piece of red chili pepper for a spicy touch.
3. Add the grated or julienned zucchini to the pan and sauté for a few minutes until just golden. Lightly salt them and if you prefer a more intense flavor, add a pinch of pepper.
4. Meanwhile, toast the stale bread in a pan without oil until it becomes crispy and has taken on a dark color but not completely burnt. Then, coarsely chop it with a knife or a blender to obtain rustic crumbs.
5. Cook the mezze penne in plenty of salted water following the times indicated on the package to achieve an al dente texture.
6. Once the pasta is ready, drain it and pour it into the pan with the sautéed zucchini. Mix well to combine the ingredients.
7. Serve the mezze penne with zucchini and sprinkle with the crumbs of burnt bread. If you wish, add a touch of grated Parmesan cheese and chopped fresh parsley for garnish.
8. Your dish is ready to be enjoyed.

Curiosity

This dish combines the simplicity of the ingredients with a technique that enhances their flavors: burnt bread was an ancient way of recovering stale bread, and today it is used to add a crunchy and toasted touch to dishes. In cooking, nothing is wasted; even the simplest ingredients can become the stars of tasty and surprising recipes.