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Receipt of orders by Christmas will be guaranteed for purchases made by 10/12
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Eliche Giganti with courgette flowers and pancetta

Ingredients for 4 people
  • 14 oz PGI Gragnano Eliche Giganti
  • 13 oz courgette flowers
  • 3 oz pancetta
  • 1 oz Parmigiano Reggiano
  • 10 yellow cherry tomatoes from Corbara
  • 1 spring onion
  • to taste Evo oil
  • to taste Salt, pepper and basil

eliche giganti con fiori di zucca


  1. In a saucepan brown the garlic in the oil and fry the cleaned, washed and dried zucchini flowers. After a few minutes add the spring onion and bacon cut into julienne strips and chopped tomatoes and cook over high heat for a while.

  2. Cook the pasta in salted water and drain it al dente. Stir adding the grated cheese and chopped basil. Season with salt and pepper and serve


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