07/13/2015
Nothing like seasonal eating! One of the standout dishes on our recent Roman Holiday was Pasta al Fiori di Zucca (Pasta with Zucchini Blossoms). It was simple and elegant. Wish I could have whipped out a sauté pan and a pasta pot and cooked dinner in Rome. No such luck!
But on our return home, zucchini was taking over our roof top garden - I was able to come with a fine copy of this fabulous dish. Now is the time to use your zucchini blossoms…..
(note: A wise old cook once shared that you should never eat a zucchini any bigger than Fidel Castro’s cigar!!)
Fettucine with Zucchini Blossoms and Prosciutto
Splash of olive oil
1 large yellow onion, thinly sliced
4-5 small zucchini, cut in coins
Kosher salt and freshly ground pepper
1 lb fettucine (homemade would be spectacular)
Pinch of saffron thread
3/4 cup chicken stock
Grated zest of one lemon
1-2 tbs fresh thyme leaves, chopped
12 (or so) zucchini blossoms (flower only) cleaned, stems removed, cut into thick ribbons
3 tbs unsalted butter
4 oz prosciutto, cut into thin strips
1 cup freshly grated Parmesan
Warm oil in large sauté pan. Add onion, zucchini coins, salt and pepper and sauté until tender and golden at the edges - 7-8 minutes
Bring large pot of liberally salted water to boil. Add the pasta and cook until al dente - 7-9 minutes. Drain, reserving a cup of the pasta water.
Add the saffron, stock, zest and thyme to the saute pan. Simmer for a few minutes.
Add the pasta to the sauté pan along with the zucchini blossom. Add the butter, proscuitto and 1/2 cup of the Parmesan. Add the reserved pasta water as needed - you probably won’t need all of it. Adjust seasonings.
Toss gently and plate in warmed pasta bowls - serve with remaining cheese.
