Vermicelli Abruzzesi Recipe


Cooking Time1 MinCuisine


 Vermicelli/Spaghetti1 Pound (500 Gram)
 Olive oil30 Milliliter (1 Tablespoon)
 Saffron filaments/1/4 teaspoon saffron powder1 Teaspoon
 Hot stock1 Teaspoon (For Dissolving The Saffron Filaments)
 Chopped parsley60 Milliliter (4 Tablespoon)
 Courgette flowers/Marrow / squash flowers8
 Stock1⁄3 Pint (200 Milliliter / 1 Cup)
 Egg yolk1
 Freshly grated parmesan1 1⁄2 Ounce (40 Gram)
 Salt To Taste
 Black pepper To Taste


Heat the oil and fry the chopped onion gently until soft.
Add the saffron dissolved in the hot stock, the parsley and the chopped courgette flowers.
Cook for 10 minutes.
Process or blend with the stock, then return to the pan to keep warm.
Cook the pasta, following the packet directions carefully to avoid overcooking.
Remove the sauce from the heat and add the egg yolk, freshly grated cheese and seasoning to taste.
Stir well.
Drain the pasta, pour on the sauce, mix thoroughly and serve.