Drive away with green broad beans and ricotta
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Orecchiette with zucchini flowers and cream of zucchini
ingredients
servings
4
Orecchiette, pasta
320 oz
Onions
1 unit
Extra virgin olive oil
to taste
Courgette
1 unit
Courgette flowers
400 oz
Salt
to taste
Pepper
to taste
Grated Parmesan cheese
1 spoon
first courses from Italy - Puglia
Orecchiette with zucchini flowers and cream of zucchini
Orecchiette with zucchini flowers and cream of zucchini
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic summer first course, fresh and easy to prepare: the orecchiette with zucchini flowers and zucchini cream!
preparation
step 1
First wash and cut the zucchini into cubes or rounds.
step 2
Also wash the zucchini flowers, remove the pistil and cut into strips.
step 3
Then, in a pan with a little olive oil, brown a finely chopped onion.
step 4
Add the zucchini and cook for 10 minutes over medium heat, adding a glass of water. (they must soften the zucchini well and have to withdraw some of the formed liquid)
step 5
When the zucchini are cooked, blend one half to create a smooth cream.
step 6
Meanwhile, in the pan with the remaining zucchini, add the pumpkin flowers.
step 7
Add salt and pepper and cook for a few minutes.
step 8
Then put the cream obtained in the pan and cook for a few more minutes, stirring often.
step 9
Boil the water, salt it and boil the pasta.
step 10
Drain the pasta al dente and transfer it to the pan with the sauce. Add a couple of tablespoons of oil and a little pepper, mix and serve adding grated Parmesan cheese to taste.
