So after two months of constant computer problems which meant radio silence on Two Hobs, No Oven, I can finally post again!!
So this is a lovely summer dish that I learnt from my student’s mother, Italian mothers are known for their kitchen skills and Southerners are just as well known for their generosity. Combine the two together and you’ve got the most accurate and bountiful recipe book you’ll ever need!! 😉
After complaining about the weather being too hot to eat pasta but me being too hungry to eat salad, this wise mother hen suggested that I combine the two together using an ingredient that I’d seen in many a green grocers but had no idea how to use….
These little golden buds can be found everywhere in Italy, particularly when zucchini are in season. I’d always shied away from using them because I didn’t know how to prepare them but it’s actually very simple…
Preparing the flowers
- First you have to take the spines and stalks off which you can snap of easily with your fingers, but be careful not to take the bottom of the flowers off because that holds the pollen inside
2. This step is VERY IMPORTANT!! You need to open the flower and check for any stowaways otherwise you’ll be getting some extra protein in your pasta… If you find an ant just wash the flower, but if you find something like this little guy below, throw the flower away.
3. Finally give the flowers a gentle rinse to wash off any muck or little creatures that you might have missed.
Okay, so now that the flowers are prepared it’s time to get on with rest of of the dish. It should on take about 10 minutes!! 🙂
Ingredients (serves 2)
- 250g of fusilli pasta
- 300g zucchini flowers
- one clove of garlic
- a splash of cream
- a pinch of salt and pepper
- a few basil leaves
- a splash of olive oil
- Put a pan of water on to boil and add salt.
- In the meantime, chop the garlic in half and cut up the flowers into little pieces.
- When the water is boiling, add the pasta.
- Pour a splash of oil in a frying pan on a medium heat and let the garlic flavour the oil.
- When the pasta is almost ready, add the zucchini flowers to the oil and garlic and stir. Let them cook for only 1-2 minutes and take the pan off the heat otherwise they’ll burn.
- Check that the pasta is al dente and drain into a colander but save a cup of the pasta water to make the sauce.
- Bring the pasta to the zucchini flowers and pour in with a splash of the pasta water.
- To finish pour in a little bit of cream, sprinkle on some salt and pepper, add some torn up basil leaves and stir.
And there you have it!! Pasta with zucchini flowers!!
Work that hob and Walk unafraid people!!