Zucchini flowers are very much used in Tuscan cuisine. Why throw away this delicate flower that the zucchini plant gives us along with zucchini? Their delicate taste and appealing color make it a great ingredient on the Tuscan table. They are excellent fried with a light batter, but this recipe has them as companions of pasta as a delicate first course entry.
Ingredients:
- spaghetti for four people (about 350 grams)
- 25 zucchini flowers
- 1 scallion
- 1 dosis of saffron
- 2 egg yolks
- grated pecorino and Parmesan cheese
- extra virgin olive oil
- salt and pepper
Preparation:
Set the water for the pasta to boil (usually a liter per 100 grams of pasta, add 2 pinches of salt salt to water), then cook the pasta “al dente”. While the water is heating up and then the pasta cooking, prepare the sauce.
Gently clean the zucchini flowers removing the stem and pistil. Keep 4 cleaned and intact to decorate your plates.
Use a food processor to finely mince the remainder flowers with the scallion, then lightly stir fry the mix with oil and a little salt in a skillet. Mix the saffron with two tablespoons of the pasta cooking water, then add to the flowers and scallion mix. Mix the eggs with the grated cheeses stirring in a very fast motion, then add it to the skillet with the flowers. When the pasta is al dente, strain it well and pour it in the skillet, mixing well with wooden utensils. Sprinkle the pasta with freshly grated black pepper, then fill each dish adding the zucchini flower you kept aside.
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