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Paccheri vegetable sauce.

Serves 2 / 4 people

250 grams of dark
zucchiene paccheri
3 3 2 red tomatoes

small yellow potatoes 1 red pepper 1 clove of garlic along


taste of fennel seeds to taste extra virgin olive oil to taste



water Method: Put

un'pò in a pan of extra virgin olive oil and red pepper, cut into Scucces Jullien aggiundete some fennel seeds and let everything cook for 10-15 minutes, when the peppers Sarano cavateli from non-stick pan and cooked in mettetili a glass bowl and cover with a lid.
Now put the potatoes in their skins in a baking pan with aluminum foil wrapped each one and half a clove of garlic over each potato close the bag of aluminum foil and let the potatoes cook for 20 minutes at 180 ° oven ventilated.
to realize if the potatoes are cooked, take a toothpick and put it in the potato, if it makes any kind of resistance, then the potato is cooked. Place in a nonstick pan
zucchini cut into half moon with a little water for about 5 / 10 minutes at most, when they are cooked, put them in the same bowl where there are the peppers and cover with lid, We add the tomato and let it cook for a few minutes, when it is cooked, delete it and put them in the bowl where there are other vegetables.
Peel the potatoes and cut into chunks mettele in the pan with the vegetables that you previously put in a dish, the sauce will be ready when the potato is "flaky" well ammalgamanta and other vegetables.
Fill the pot with a generous grating of Parmesan cheese.