If you’ve visited Borgolecchi—our home in Tuscany—over the last few years, then you’ve certainly met our resident chef, Tomi Morgade. Mild-mannered and passionate, Tomi takes particular pride in describing every dish served at our dining room table.
Raised in Argentina with Italian roots, Morgade left his design studies after discovering a passion for cooking. Within a few years, he was working at Aramburu, the only two-Michelin-star restaurant in Buenos Aires. But he also saw cooking as a way to travel the world—and reconnect with his Italian heritage here in Tuscany.
Morgade’s singular journey, from Patagonia to Tuscany, shaped his approach to food. He often puts his own spin on classic Italian dishes, drawing inspiration from Argentina as well as from his travels around the globe.
And of course, Morgade understands the needs of cyclists: dishes that are easy to digest and provide energy for the next day’s ride.
Borgolecchi is now in full bloom. We are in the sweetspot of our spring trips, and Morgade is working nonstop. Yet his menu is always evolving. We asked him to share his favorite pasta dish for spring, and he didn’t hesitate. He quickly wrote down his Creamed Zucchini Pasta—a dish that is as rich as it is fresh, and one that anyone can make at home (though perhaps not quite as well as Tomi) with a little planning.
Try it while watching the Giro d’Italia, or during a relaxing weekend between rides, and bring a little taste of Borgolecchi into your home.
Tomi Morgade’s Creamed Zucchini Pasta
Serves: 4
Ingredients
- 4 zucchini, plus 1 extra for garnish
- 400 g pasta (spaghetti or linguine)
- 20 g Parmesan cheese
- 1 yellow onion
- 1 garlic clove
- 30 ml (2 tablespoons) extra virgin olive oil
- Salt to taste
Instructions
- To make the zucchini pasta sauce, first wash and trim the zucchini. Slice them into rounds.
- Peel and slice the onion and garlic.
- Heat the extra virgin olive oil in a large pan. Add the onion and garlic and cook until softened and lightly golden.
- Add the sliced zucchini and sauté over high heat. Season with salt and stir well.
- Add a splash of water, cover with a lid, and cook for 7–8 minutes.
- Once the zucchini is fully cooked, transfer it to a blender and blend until smooth and creamy.
- Return the zucchini cream to the pan.
- Cook the pasta until al dente and transfer it directly to the pan with the sauce.
- Toss for a few minutes, adding a little pasta cooking water if needed to achieve a silky consistency.
- Plate and serve with the zucchini cream sauce.
Tomi’s Tips for Serving
- I love adding lemon flavor, so whenever I make this zucchini cream, I grate in some fresh lemon zest. But one lemon is enough!
- If you want to impress someone, slice an extra zucchini into rounds and fry them until golden and crispy. Add shaved Parmigiano Reggiano and about 30 g of chopped pistachios. Use your creativity when plating, and the sweetness of the fried zucchini, the crunch of the pistachios, and the salty, umami flavor of the Parmigiano Reggiano will elevate the dish.
