Spaghettoni with courgette flowers

  • Difficulty


  • 320 g0SXE412
  • 8 pumpkin flowers
  • 1 onion
  • 30 g Italian parsley
  • 1 sachet safron
  • 1½ dl beef broth
  • 1 egg yolk
  • 3 tbsp grated Pecorino cheese
  • salt and pepper
Spaghettoni n° 412


Remove the pistils from the courgette flowers and rinse delicately. Clean the parsley and once rinsed chop it finely with the onion and the courgette flowers. Heat the oil in a pan, add the chopped mix and the diluted saffron then season with salt and pepper.Simmer for 15 over a low heat, mixing from time to time with a wooden spoon. Whiz the mixture and put it back into the pan. Add the broth and simmer for a few more minutes, stirring well.Whisk the yolk and the pecorino in a bowl. Remove the pan from the heat and add the egg mix, stirring constantly. Cook the vermicelli in plenty of boiling salted water, place them in a serving dish and pour the sauce over it with a sprinkle of parsley, mix well and serve.