Vermicelli Abruzzesi Recipe
Ingredients
| 500 g/1 lb vermicelli or spaghetti | ||
| 30 ml/1 tbsp olive oil | ||
| Onion | 1 | |
| 5 ml/1 tsp saffron filaments or 1/4 teaspoon powder | ||
| Dissolved in a little hot stock | ||
| 60 ml/4 tbsp chopped parsley | ||
| 8 courgette or marrow (squash) flowers | ||
| Stock | 200 Milliliter | |
| Egg yolk | 1 | |
| Parmesan | 40 Gram, grated | |
| Black pepper salt | 1 To taste | |
Directions
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.
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.
Chef
