Ingredients
- 800gr of potato dumplings
- 400 gr of Florentine Zucchini
- 200 gr of Tarese del Valdarno cut into cubes
- A pinch of saffron pistils
- Thyme to taste
- A golden onion
- Extra virgin olive oil to taste
- Salt to taste
- Pepper as needed
Preparation of the dish
Put the saffron pistils in a little warm water, leaving it to infuse for about 30 minutes.
Stew the chopped onion in a little oil and salt, add the sliced courgettes, brown over low heat. Add the saffron and let it simmer for about 15 minutes until the courgettes are soft.
Brown the Tarese in a pan without adding oil until it is transparent and slightly crunchy.
Cook the dumplings in plenty of lightly salted water.
Gently drain them with a slotted spoon directly into the pan with the zucchini cream. Add the Tarese. Gently stir over high heat, add a sprig of thyme, whisk everything well and serve.
