Spaghetti with cheese pepper and zucchini flowers
Spaghetti with cheese pepper and zucchini flowers are an easy first course, ready in 10 minutes and extremely inviting, perfect for any occasion. It is really simple to make, but at the same time it is so good and spectacular that it will certainly conquer all your diners. The enveloping consistency that combines all the flavors of the dish makes it unique as few, an original combination without a doubt that will amaze anyone who will taste it for the completeness of flavors and the perfect balance that is created. The delicate and characteristic taste of zucchini flowers meets the strong scent of pecorino and freshly ground pepper in a blaze of pure goodness. You just have to get a fresh raw material: your trusted seller will certainly be able to advise you at best, given the seasonality of these delicate and truly delicious vegetables.
Ingredients
320 gr of spaghetti 200 gr of grated pecorino Romano cheese 100 ml of fresh cream Freshly ground pepper to taste200 gr of zucchini flowersA clove of garlicSalt to tasteExtra virgin olive oil to taste
Preparation
To make this dish, gently wash the zucchini flowers and remove the pistil inside. Let them dry on a clean cloth. Meanwhile, put a pot with plenty of salted water for pasta on the fire and bring it to a boil. In a large saucepan brown a little finely chopped garlic in extra virgin olive oil. Add the zucchini flowers, cover and stew over low heat for a few minutes. Remove the lid and add the fresh cream, continuing cooking always with the heat at a minimum. As soon as the water for the pasta boils, pour the spaghetti: cook and drain them al dente, transferring them to the saucepan with the sauce. Finish cooking and if necessary, add a little bit of pasta water.
Stir in the pecorino cheese, finish with a nice ground pepper and serve immediately, creamy and fragrant!
Spaghetti with cheese pepper and zucchini flowers are an easy first course, ready in 10 minutes and extremely inviting, perfect for any occasion. It is really simple to make, but at the same time it is so good and spectacular that it will certainly conquer all your diners. The enveloping consistency that combines all the flavors of the dish makes it unique as few, an original combination without a doubt that will amaze anyone who will taste it for the completeness of flavors and the perfect balance that is created. The delicate and characteristic taste of zucchini flowers meets the strong scent of pecorino and freshly ground pepper in a blaze of pure goodness. You just have to get a fresh raw material: your trusted seller will certainly be able to advise you at best, given the seasonality of these delicate and truly delicious vegetables.
Ingredients
320 gr of spaghetti
200 gr of grated pecorino Romano cheese
100 ml of fresh cream
Freshly ground pepper to taste
200 gr of zucchini flowers
A clove of garlic
Salt to taste
Extra virgin olive oil to taste
Preparation
To make this dish, gently wash the zucchini flowers and remove the pistil inside. Let them dry on a clean cloth. Meanwhile, put a pot with plenty of salted water for pasta on the fire and bring it to a boil. In a large saucepan brown a little finely chopped garlic in extra virgin olive oil. Add the zucchini flowers, cover and stew over low heat for a few minutes. Remove the lid and add the fresh cream, continuing cooking always with the heat at a minimum. As soon as the water for the pasta boils, pour the spaghetti: cook and drain them al dente, transferring them to the saucepan with the sauce. Finish cooking and if necessary, add a little bit of pasta water.
Stir in the pecorino cheese, finish with a nice ground pepper and serve immediately, creamy and fragrant!
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