|Posted by William Abruzzo on June 30, 2015 at 10:30 PM|
Spaghetti con Fior di Zucchine (Spaghetti with Sauteed Zucchini Blossoms)
This week's recipe brings us to the region of Lazio, where zucchini blossoms are a springtime treat. Head to Rome's famous Campo di Fiore outdoor market in April, and you are sure to see fresh zucchini blossoms for sale. The beautiful orange flowers are a simple and delicious treat. Saute them with pasta, toss them in a frittata or fry them until crisp and delicious. if they are available in your supermarket, give them a try. Better yet, grow them yourself!
Thin Spaghetti (1 lb)
Zucchini Blossoms, (4 cups chopped, packed firm)
Zucchini (1 small)
Garlic (4 cloves)
Parsley (3 tbsp chopped, packed firm)
Basil (2 tbsp chopped, packed firm)
Olive Oil for sautéing
Black Pepper to taste
Salt to taste
Remove the stamens and pistils from the zucchini blossoms and coarsely chop them. Dice the zucchini, slice the garlic and finely chop the herbs. Set the pasta to boil in a large pot of lightly salted water. Coat the bottom of a 5 ½ quart frying pan with olive oil, set it on a medium low burner and sauté the zucchini and garlic until tender. Then, add the blossoms, herbs and a ladle of pasta cooking water. Season with black pepper and salt, and sauté until the blossoms are wilted and tender. When the pasta is al dente, drain it in a colander and add it to the frying pan. Toss everything together. If necessary, add a few drizzles of olive oil to moisten and re-season with salt and black pepper. Serve hot, topped with grated Pecorino Romano cheese.
Categories: Pasta and Risotto