Orecchiette with zucchini, robiola, turmeric and chives
11.5 oz Barilla Orecchiette
7 oz Robiola cheese
chives to taste
1 pack turmeric
1 clove garlic
1.7 fl oz extra virgin olive oil
Salt and pepper, to taste
Wash and dice the zucchini, heat up a pan with a ribbon of oil and sauté the zucchini. When cooked, add the Robiola cheese, let it melt then add the turmeric.
Boil the Orecchiette in salted boiling water, drain when al dente, dress with the sauce obtained and the finely chopped chives.