Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
A vegetable-based, light and seasonal “pasta”: courgette tagliatelle. Scrumptious and easy-to-prepare, to amaze your guests.
Ingredients for 4 servings
4 big courgettes
4 spoonful of sesame seeds
4 spoonful of grated Parmesan cheese
a few leaves of basil
2 knobs of butter or extra virgin olive oil
Clean accurately the courgettes and cut the ends. Use a peeler to slice them lengthwise (leaving the peel) in order to make the “tagliatelle”. Boil half a pot of salted water and prepare another pot half full of cold water. Toast the sesame seeds in a pan for a few seconds. Add lemon juice and butter and cook over medium heat. When the salted water is boiling, cook the tagliatelle for exactly one minute, then drain them and put into the pot with cold water for another minute. Drain again. Put the tagliatelle in the pan with the sesame seed dressing and heat them for a few seconds, gently mixing. When dishing out, add fresh basil and grated Parmesan cheese.
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