Pici pasta with pecorino cheese, pepper and fried zucchini

Put the water in a pan to heat. Meanwhile, clean and wash the zucchini, cut it in half, into slices and then into thin strips.

Prepare the batter: place the flour in a bowl, add the fizzy water and the ice cubes, mixing carefully with a whisk to avoid lumps.

Heat our Pure Olive Oil in a frying pan. When the oil is hot, dip the zucchini strips into the batter and fry them a few at a time for about five minutes until light golden brown. Drain, dry and salt lightly.

Cook the pici pasta in the boiling salted water, for the time shown on the pack.

Meanwhile, place the grated pecorino romano in a bowl with a generous amount of freshly grated black pepper. While the pasta is cooking, add the pasta water, a spoonful at a time and mix with a whisk until you obtain a cream for the pici.

Quickly drain the pasta and add the cream with the pecorino romano and pepper.

Serve the pici topped with a few fried zucchini strips, grinding a little more black pepper on top and drizzle with a little of our Delicate Extra Virgin Olive Oil.