Pasta ai Fiori di Zucca
Pasta with Zucchini Flower Blossoms
by James Belardo
If you love zucchini as much as we do, then this recipe is for you! A stunningly beautiful seasonal pasta can be made by starting with a basic soffrito and adding shredded zucchini and zucchini blossoms.
This is seasonal cooking at it’s finest because if you miss the window of opportunity, you miss it. Other recipes include stuffed blossoms with ricotta, Risotto (Risotto ai Fiori di Zucca), and pizza (as a topping)!
12-24 zucchini flower blossoms
1/2 green zucchini, shredded
1/2 yellow zucchini, shredded
2-4 cloves of garlic (depending on size of cloves)
1/2 cup diced vidalia onion
6 tbsp extra-virgin olive oil
Italian flat-leaf parsley
Salt and pepper to taste
Grated Parmesan Cheese (Pecorino Romano, Gran Padano or Piave also work well)
Peperoncino Fiocchi (hot pepper flakes) (optional)
Pasta (suggested) 1/2 package or 250g (1/2 lb)
Fusilli or Rotini
Suggested Toppings and Garnish
Grated Pecorino Romano, Parmesan Cheese (Gran Padano or Piave work well too)
A sprig or two of Parsley
1. Cook pasta al dente; when adding the pasta to boiling water (salted) you can begin making the sauce.
2. Heat 3 tbsp olive oil in a sauce pan over medium-low heat. Add onion and minced garlic and slowly cook until the onions show signs of transparency (be careful not to burn the garlic, it will turn bitter).
The Grape Gourmet
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