Fusilli With Zucchini Flowers, Ricotta and Saffron
By: sunflowers8
Published: Thursday, April 21, 2011 - 6:52am

Ingredients




160 grams Fusilloro Verrigni o fusilloni
100 grams of ricotta cheese
12 zucchini flowers
1 red onion
1 packet of saffron
sliced almonds
Oil Evo
salt
pepper

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.

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