Zucchini and Tuna Carbonara
Publikováno:
2017-01-03 20:42:10
Kategorie:
Food Fun Fit
Roberto Botturi
Nationality: Italian
Lives In: Mantova, Italy
Experience: Roberto is no amateur chef, but belongs to a generation of professional restaurateurs and gastronomes who have worked in the field for many years. Roberto has joined his two greatest passions together: cooking and sport. Many recipes are healthy, but are often flavorless and missing the joy of gastronomy. Roberto decided to change this and so for many years he studied ingredients in terms of proper techniques of preparation and processing, nutritional value, and even chemical composition. He has also created several products that are in the process of patenting which will soon be made available for purchase. Roberto now acts as a gastronome. Naturally, he is still devoted to his contributions as a wellness chef, cook shows and cooking lectures.
Zucchini and Tuna Carbonara
Have you ever eaten pasta without the pasta? You can try it right now....
Ingredients
• 100 grams of drained tuna
• 2 zucchini
• 40 ml. of soy milk
• 2 egg whites
• salt and pepper
• 30 g Parmesan cheese
Preparation
Peel the zucchini and cut long spaghetti-like strands with a mandolin (set aside the green skin as a garnish for later). Put zucchini strips in a warm pan with tuna, stir a little and add the egg white mixed with soy milk and Parmesan. Mix it together with the "spaghetti" and cook a little without letting it thicken too much. Serve.
We hope you enjoy this recipe! Look for new posts soon on the Food Fun Fit column with Roberto Botturi!
Roberto Botturi
