California Central Coast Recipes
Zucchini Blossoms with Spaghetti
If you're able to find some Zucchini Blossoms with their bright yellow flowers, this is a fantastic sauce to showcase them! The sauce is very unusual, makes a great presentation and is absolutely delicious.
The first time I made it, I served the sauce over spaghetti. But using Campanelle (flowers pasta) would be an interesting presentation as well.
If you have a few attached Baby Zucchini use a few of them too, and be sure to coarsely chop them as well. Using a few little zucchini gives it a nice look, texture and flavor.
Preparation time: 30 minutesCooking time: 20 minutes
24 Zucchini Blossoms , coarsely chopped
4 Tablespoons Extra-virgin olive oil
1 cup onion , chopped
1/4 teaspoons crushed red pepper
4 eggs , beaten
1 cup whipping cream
4 cups lower salt chick broth
1/2 teaspoons saffron threads
1 cup Parmesan cheese , grated
Salt to taste
Freshly cracked black pepper to taste
1 pound spaghetti or Campanelle pasta
1 Wash the Zucchini blossoms gently under water. Blot them dry, then coarsely chop.
2 In a saucepan, heat the chicken broth over medium-low heat and add the saffron threads. Stir occasionally as it heats. Keep the broth hot but not boiling.
3 Add the olive oil to a large sauce pan and heat over medium-low. Add the onion and the chopped blossoms and saute until the onion and flowers are softened.
4 When the onion-blossoms are softened, add one fourth of the saffron-broth to the mixture and stir gently over medium heat. Add the red pepper, salt and pepper.
5 As the sauce starts to reduce, continue to add the saffron broth a half cup at a time, stirring the mixture often to evenly cook. You may not need to use all the broth. The saffron-mixture should look more like a sauce than a soup.
6 Meanwhile, cook the pasta in salted water until al dente or as directed on package.
7 While the pasta is cooking, prepare the eggs by placing the eggs into a small bowl, and beating them a few seconds to break up the yolks. Add the Parmesan cheese and cream and continue to beat a minute or so until the mixture is smooth and all the ingredients are well dispersed.
8 When the pasta is cooked, drain well and add the pasta to the pan containing the onion-blossom mixture. Toss to disburse evenly.
9 Add the egg mixture to the hot pasta-blossom mixture. Toss well and heat over very low heat to help the eggs thicken for two or three minutes.
10 Serve on individual dinner plates, adding a little Italian parsley for garnish.
Serve with a chardonnay wine.