Spaghetti With Zucchini Flowers Cream And Saffron Recipe
Spaghetti With Zucchini Flowers Cream And Saffron is a delicious blend of flavors. This makes for an excellent main dish and must be tried by all pasta lovers. I included this Spaghetti With Zucchini Flowers Cream And Saffron recipe last week for a party and my guests were all drooling over it. Try out this simple yet innovative dish.
Ingredients
| Zucchini | 24 | |
| Whole wheat spaghetti - 3/4 lb | ||
| Large shallots - 4 | ||
| Butter | 3 Tablespoon | |
| Light or heavy cream - 1 cup | ||
| Saffron threads - 1 sachet or generous pinch | ||
| Salt | 1 To taste | |
| Pepper | 1 | |
Directions
GETTING READY
1 In a large pot, bring salted water to a boil.
2 Meanwhile, cut off their stalks.
3 Carefully by inserting your longest, middle finger into each flower, carefully break off the yellow, fleshy pistil and discard it.
4 Rinse the flowers gently in cold water.
5 Drain well.
6 Spread out to dry on a clean cloth or paper towels.
7 Peel and finely chop the shallots.
MAKING
8 In a skillet heat the butter.
9 Add the shallots and sweat gently over low heat; do not allow to color.
10 When the water reaches to a fast boil, add the spaghetti and cook until just tender.
11 Slice across the flowers to form rings.
12 Add to the shallot, and cook gently for 30 seconds.
13 Add in the cream and saffron.
14 Simmer, uncovered, over slightly higher heat for 1 minute.
15 Add in salt and freshly ground white pepper to taste.
16 When the spaghetti is cooked, drain well.
17 Gently stir in the sauce.
SERVING
18 Serve hot in individual serving dishes.
1 In a large pot, bring salted water to a boil.
2 Meanwhile, cut off their stalks.
3 Carefully by inserting your longest, middle finger into each flower, carefully break off the yellow, fleshy pistil and discard it.
4 Rinse the flowers gently in cold water.
5 Drain well.
6 Spread out to dry on a clean cloth or paper towels.
7 Peel and finely chop the shallots.
MAKING
8 In a skillet heat the butter.
9 Add the shallots and sweat gently over low heat; do not allow to color.
10 When the water reaches to a fast boil, add the spaghetti and cook until just tender.
11 Slice across the flowers to form rings.
12 Add to the shallot, and cook gently for 30 seconds.
13 Add in the cream and saffron.
14 Simmer, uncovered, over slightly higher heat for 1 minute.
15 Add in salt and freshly ground white pepper to taste.
16 When the spaghetti is cooked, drain well.
17 Gently stir in the sauce.
SERVING
18 Serve hot in individual serving dishes.
Chef
