Farfalle with pumpkin flowers and ham

For this recipe you need the following times

Preparation: 45 minutes

Cooking time: 21 minutes

Rest: 60 minutes

Procedure

Pour into a blender the two flours and spinach leaves, washed and dried, puree for 1 minute until you obtain a homogeneous. Pour the flour on the work surface, add the eggs and a pinch of salt, knead, knead, then briskly with your hands for 20 minutes. Formed a ball, infarinatela, fasciatela in a towel and leave it at the bottom of the fridge for 30 minutes.

Take the dough and knock it again for three minutes. Roll it out in a sheet to 3 mm and cut into, with the notched wheel, 3 cm wide strips. Cut the strips into 4 cm tall rectangles, pinch each rectangle in the Center, in order to obtain the typical form of butterflies.

Scattered butterflies on large trays floured lightly and let it air dry for 30 minutes. Check the courgettes, wash them and cut them into slices 5 mm high. Remove the stems and stamens inside of pumpkin flowers, cut them into strips of 5 mm thick, and lasciatene by 2 or 3 for decoration.

Peel the onion, chop finely and Brown for 5 minutes in olive oil and butter. Add the zucchini and pumpkin flowers salted, flavoured for three minutes to fire quickly, stirring with a wooden spoon; wet with wine, take 5 minutes to evaporate sweet flame, add the ham cut into sticks 5 mm wide and 2 cm long, pour the cream and let thicken 1 minute.

Bring to a boil a pot with 3 l of salt water, dip the butterflies and cook for 5 minutes, drain and keep aside half ladle of cooking water. Put the pan of dressing butterflies, add three tablespoons of the pasta cooking water and cook for a minute to fire quickly, stirring gently.

Sprinkle with parsley leaves, washed, dried and chopped, pour into serving dish, sprinkle with Parmesan cheese and serve decorated with flowers.