Egg Pasta with pumpkin flowers
Instructions
Cut the zucchini into sticks.
Fry the whole garlic clove crushed with the finely chopped spring onions in 3 tablespoons oil.
Remove garlic.
Add the zucchini and then jump over high heat until they are slightly browned.
Add salt, pepper and, before removing from heat, add parsley.
Slightly open the pumpkin flowers, remove the pistils, wash them quickly, Pat dry and cut into strips.
Let them FRY in another pan with a tablespoon of oil, join the cream that melted saffron, a pinch of salt and cook for 2 minutes over low heat.
Cook the egg noodles in salted water to which you've added two tablespoons oil.
Drain it al dente, add the zucchini, squash blossom sauce, the Parmesan cheese, stir well and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type egg pasta dough
- 2 small zucchini
- 12 pumpkin flowers
- 1 sachet of saffron
- 10 cl of cream
- 1 clove of garlic
- 1 fresh chives
- Little of chopped parsley
- 2 tablespoons of grated parmesan cheese
- Olive oil
- Salt
- Pepper