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Spaghetti with pumpkin flowers, crunchy cheek and pecorino

ingredients

servings

2

Iodized salt

to taste

Black pepper

to taste

Roman pecorino cheese

50 grams

Guanciale, meat

50 grams

Courgette flowers

10 unit

Spaghettoni, pasta

160 grams

first courses from Italy

Spaghetti with pumpkin flowers, crunchy cheek and pecorino

Spaghetti with pumpkin flowers, crunchy cheek and pecorino

with meat with gluten with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti with pumpkin flowers, crunchy cheek and pecorino

First tasty dish with a base similar to raisins but enriched by the delicate taste of pumpkin flowers

Spaghetti with pumpkin flowers, crunchy cheek and pecorino step 1

step 1

First, boil salty water for the dough

Spaghetti with pumpkin flowers, crunchy cheek and pecorino step 2

step 2

In the meantime, clean the pillow and cut it into thin strips, then fry it quickly in the pan until crisp

Spaghetti with pumpkin flowers, crunchy cheek and pecorino step 3

step 3

Put the crusty pillow aside and squash the pumpkin flowers in the same pan used earlier

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Spaghetti with pumpkin flowers, crunchy cheek and pecorino step 4

step 4

At this point drop the pasta to the tooth and fry it in the pan together with pumpkin flowers and crunchy pillow

Spaghetti with pumpkin flowers, crunchy cheek and pecorino step 5

step 5

Pour off with the grated pecorino, adding a little bit of cooking water if needed to create a tasty creme

Spaghetti with pumpkin flowers, crunchy cheek and pecorino step 6

step 6

Spoil with black ground black pepper (I usually skip this passage if I use a very peculiar pillow of her) and serve immediately

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