Chop the shallot finely and brown in a pan with olive oil. With a peeler
or a grater with large holes, cut the zucchini into thin strips and sauté
them with the shallots, salt and pepper.
Cook the fettuccine in plenty of
salted water, drain and add to the pan. Turn off the heat.
Add the robiola
and a ladle of cooking water, toss and finally sprinkle on the pomegranate
seeds. Serve!
La Campofilone s.r.l.
società
agricola
Località Ficiarà, 27
63828 CAMPOFILONE
(FM)
Tel +39 0734 931294
Fax +39 0734 937354
lacampofilone@lacampofilone.it
lacampofilone@lacampofilone.com