Pasta Primavera (Tagliolini Primavera)
Instructions
Peel and wash the flowers and a dozen tritatene together with the onion and garlic.
Saute the chopped with 3 tablespoons of olive oil.
Diluted in a ladle of broth and saffron paid on pumpkin flowers, add salt and pepper and let thicken.
Let the sauce cool and frullatelo (I don't do ever because the flowers very finely chopped and then I like to hear stronger flavor when I put a forkful in my mouth).
Slightly heated the sauce by adding a little broth, then off the heat mix the egg yolks and grated cheese.
Then season with a little butter or oil the remaining flowers and sprinkle the pretzels.
Seasoned tagliolini with sauce and garnish each portion with the courgette flowers and the chopped parsley and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta tagliolini with eggs
- 20 pumpkin flowers
- 3 egg yolks
- 1 onion
- 1 clove of garlic
- 1 sachet of saffron
- 50 g of grated parmesan cheese
- 1 pinch of chili powder
- 1 sprig of parsley
- Broth
- Olive oil
- Salt