Vermicelli d’Abruzzo

  • Difficulty


  • 350 g0SXE412
  • 1 clove garlic
  • 1 sachet saffron
  • 2 tbsp grated Pecorino cheese
  • 10 courgette flowers
  • 1 small bunch Italian parsley
  • 1 onion
  • salt and pepper
Spaghettoni n° 412


Peel the onion and the garlic, once rinsed and dried chop them finely; rinse the parsley separately and chop it finely.Clean the courgette flowers, once rinsed and delicately dried with a tea towel slice them into stripes, keeping one whole one aside for garnishing.Place the garlic and the onion in a pan with a dash of oil and fry until soft but not golden, add the courgette flowers strips, a smudge of chopped parsley and brown for a few minutes stirring accurately with a wooden spoon.Season with a pinch of salt and a grind of pepper, add the saffron, melted in 3 tbsp of water and simmer over a medium heat for 4-5 minutes.Pass this mixture in a vegetable mill back into the cooking pan. Cook the vermicelli in plenty of boiling water, drain them when al dente with the warm sauce, add a few spoonfuls of the pasta's cooking water, the grated pecorino, a sprinkle of parsley and serve warm. “You can make the recipe also with the other pasta shapes suggested here.”