Fusilli With Zucchini Flowers, Ricotta and Saffron
http://www.oggipanesalamedomani.it/2011/04/sua-pastita-i-fusilli-trafilati-in-oro.html#more
Total Steps
6
Ingredients
9
Tools Needed
3
Ingredients
- 160 grams Fusilloro Verrigni or fusilloni
- 100 grams ricotta cheese
- 12 flowers zucchini flowers
- 1 red onion red onion
- 1 packet saffron
- sliced almonds
- extra virgin olive oil
- salt
- pepper
Instructions
Step 1
Wash and finely chop the onion. Gently dry them in a pan with a drizzle of extra virgin olive oil, a pinch of salt, and the sliced almonds.
Step 2
Discard the stem and pistil from the zucchini flowers. Cut the flowers into strips and add them to the pan with the onion mixture. Stir briefly, then turn off the heat.
Step 3
In a large pot, bring plenty of salted water to a boil. Add the Fusilloro and cook for 9 minutes, or until al dente.
Step 4
In a bowl, mix the ricotta with saffron. Add a spoonful of the pasta cooking water to obtain a smooth cream. Season with salt and pepper to taste.
Step 5
Drain the pasta and transfer it to the pan with the cooked zucchini flowers. Add the saffron ricotta cream and mix gently.
Step 6
Serve immediately.