Fusilli With Zucchini Flowers, Ricotta and Saffron

Ingredients

160 grams Fusilloro Verrigni o fusilloni
1 packet of saffron
Oil Evo

Preparation

1
Fusilli with zucchini flowers, ricotta and saffron
2
What do I need for 2 people
3
Wash and finely chop the onion dry them gently in a pan with a drizzle of extra virgin olive oil, a pinch of salt and the sliced ​​almonds.
4
Discard the stem and pistil of the flowers of pumpkin, cut into strips and add them to the mixture, stir briefly and turn off.
5
Drop the Fusilloro in plenty of boiling salted water and cook for 9 minutes (al dente).
6
In a bowl mix the ricotta with saffron, add a spoonful of pasta cooking water to obtain a smooth cream, add salt and pepper.
7
Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
8
Serve immediately.

 



About

http://www.oggipanesalamedomani.it/2011/04/sua-pastita-i-fusilli-trafilati-in-oro.html#more

Yield:

2

Added:

Thursday, April 21, 2011 - 6:52am

Creator:

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