I made this improvised pesto made with a base of zucchini.
I started slow cooking the zucchini cut in small pieces with olive oil and one glove of garlic.
Meanwhile, I prepared the prosciutto cotto (pancetta/guanciale would have been better) lightly coated with cinnamon in a pan with a little of oil till it was roasted.
When the zucchini where soft, I moved them in a mixer with abundant ricotta stagionata and a spoonful of basil pesto.
I added the ham afterwards.
I didn’t feel the need to add the cooking water of the past to the mix, since zucchini are quite moist themselves.
by eziocolorwatcher