Ingredients

Method

• 8 clean baby marrows, shaved
• 3 T olive oil
• 3 cloves garlic, crushed
• 1/2 cup cream
• 100 g Cremezola cheese
• Freshly ground black pepper

Method

Ingredients

Place a pan over a high heat.

Using a vegetable peeler, shave the baby marrows to make thin ribbons, place in a bowl, toss with 2 T olive oil and season to taste. Fry in batches until charred.

Using the same pan, gently fry the crushed garlic in 1 T olive oil until fragrant but not brown. Add the cream and Cremezola cheese. Reduce slightly and season.

Toss with the baby marrow ribbons and serve hot with al dente tagliatelle and a crack of black pepper