Pasta fredda al tartufo estivo con zucchine e menta: ricetta estiva

Cold Pasta with Summer Truffle, Courgettes and Mint

Alessandro Spadoni

The cold pasta dish you didn't expect

Cold pasta with summer truffle is the elegant answer to summer lunches: fresh, fragrant, quick to prepare and surprisingly refined. Fresh scorzone sliced raw over warm — not hot — pasta is at its best: the residual heat opens the aromas without dispersing them through excessive cooking.

Ingredients (serves 4)

  • 320 g paccheri or mezze maniche rigate
  • 3 medium courgettes (approx. 400 g)
  • 30–35 g fresh summer truffle (scorzone)
  • 1 bunch fresh mint
  • 5 tablespoons extra virgin olive oil
  • 1 garlic clove
  • Juice of half an organic lemon
  • Salt and black pepper to taste
  • Courgette flowers to garnish (optional)

Method

Grill the courgettes: Wash the courgettes and slice them into long ribbons with a peeler or into thin lengthways strips. Heat a cast-iron griddle pan over high heat. Grill the courgettes with a drizzle of oil for 2 minutes per side until grill marks appear. Season with salt, pepper and a few mint leaves. Leave to cool.

Cook the pasta: Cook the pasta in plenty of salted boiling water until al dente. Drain and toss immediately with 3 tablespoons of extra virgin olive oil to prevent sticking. Spread on a tray and leave to cool to room temperature (not in the fridge).

Mint emulsion: Blend 10 fresh mint leaves with 2 tablespoons of oil, the lemon juice and a pinch of salt until you have a bright green emulsion.

Assemble: In a large bowl, combine the warm pasta, the grilled courgettes cut into pieces and the mint emulsion. Toss gently. Plate up and, just before serving, add the fresh scorzone sliced thin on a mandoline. Garnish with mint leaves and courgette flowers if available.

Notes on raw summer truffle over warm pasta

Temperature makes all the difference: the pasta should be warm (not hot, not cold). The residual heat opens the volatile aromatic compounds of the scorzone, intensifying the fragrance without burning it off. If the pasta has already cooled, add the truffle and wait 5 minutes before serving.

Order your fresh scorzone for this summer recipe.

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