Noodles served with grilled vegetables

FOR BEANS

Components

• One zucchini
• 1 yellow bell pepper
• 1 chayote
• 4 radishes
• Three tablespoons of olive oil Walk
• Five sprigs of thyme
• 1 teaspoon of ground cumin
• A quarter teaspoon of dried calabresa pepper
• One-quarter of a teaspoon of salt

Ready state

1. Set the oven to 220 °C (high heat) to preheat.

1. Using a vegetable brush, rinse the zucchini, pepper, and radish skins under water. Thoroughly dry the vegetables with a dishcloth — the drier they are, the better.
2. Trim the ends and cut the zucchini into thick slices approximately 1 cm wide. Halve the pepper lengthwise, remove the stem and seeds, then slice each half into 1 cm-wide strips. Cut the radishes into quarters.
3. Remove the peel, rinse the chuchu under running water, and dry it thoroughly with a dishcloth to prevent slipping while cutting. Slice the chuchu lengthwise in half and use a spoon to remove the seeds. Cut each half in half again widthwise; slice the thinner pieces into three lengthwise strips and the thicker pieces into four strips. Finally, cut the strips into 2 cm pieces.
4. Combine the olive oil with a teaspoon of salt, cumin, and Calabrian pepper in a small bowl to make it simpler to season the vegetables uniformly.
5. Place the chopped vegetables onto a large baking tray, arranging them in rows—spacing them out more will make them crispier and more golden. Add the thyme sprigs and water mixed with room-temperature olive oil (or, if you like, use the thyme sprigs to brush the olive oil onto the vegetables). Use your hands to thoroughly coat all the pieces with the seasoning.
6. Place in the oven to bake for approximately 30 minutes or until browned—halfway through, flip the vegetables with a spatula to ensure they caramelize evenly. While the vegetables are baking, get the noodles ready.

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Components

• 3 cups of tea with twisted noodles
• 1 tablespoon of Sicilian lemon broth
• 1/4 cup (tea) of Andorinha olive oil
• Add salt and ground pepper as needed to suit your taste.
• Sicilian lemon zest, added according to taste, for serving.
• Parsley and mint leaves to taste for serving.
• creamy yogurt for serving, as desired

Setup phase

1. Bring a large pot containing 5 liters of water to a boil over high heat. Once boiling, stir in 2 tablespoons of salt, add the noodles, and cook, stirring occasionally, for the duration specified on the package or until they reach an al dente texture.

1. As the noodles cook, rinse and dry the Sicilian lemon. Use a zester to create lemon peel zest and set it aside. In a large bowl, combine the lemon juice with olive oil, adding a pinch of salt and pepper to taste.
2. After the noodles have been cooked, set aside 1⁄2 cup (tea) of the cooking water. Toss the noodles, then transfer them to the bowl with the tempered lemon broth and stir thoroughly.
3. Incorporate half of the roasted vegetables and stir gently. If needed, pour in a bit of the cooking water to make the sauce thinner.
4. Portion the noodles into 4 plates and top them with the remaining roasted vegetables. Garnish with lemon zest and accompany with a dollop of creamy yogurt and fresh herbs.