Zucchini Pasta
Thinly cut zucchini with pitted green olives, cured pork loin, and smoked sausage cheese is made without wheat pasta and has a pleasant texture. It provides protein and fat, while the cured pork and cheese make it filling.
Rinse the zucchini (800 g) without peeling it and cut it into thick strips. Cut the strips into narrower and even pieces.
Drain a little brine from the olives (100 g), crush the olives in a mortar, and mix them with the brine into a loose sauce.
Cut the cured meat — pork loin (200 g) into thin strips. Sauté it briefly in part of the olive oil (40 g; 10 g at this stage), add the olive sauce, and pour in the water (200 g) so the sauce is fluid.
In another well-heated skillet, sauté the zucchini in the unused portion of the olive oil (30 g) in small batches. Season with table salt (1 g) and black pepper (1 g), cook for about 1 minute, then add some sauce and toss.
Transfer the pasta to a plate, repeating with the unused zucchini and sauce. Grate the smoked cheese (130 g) and sprinkle it over the dish. Let the dish stand for 1 minute before serving.
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