INGREDIENTS: 250g. short pasta to taste 1 small onion 2 tablespoons olive oil 300g. zucchini flowers 1 sachet of saffron 1 egg yolk 1 / 2 cup skim milk Salt and pepper 4 tablespoons grated Parmesan PROCEDURE: Wash zucchini flowers and carefully dab it with paper towels; privateli of the stem and collect them in a saucepan along with chopped onion, olive oil, a pinch of salt and a little pepper.
Cook for about ten minutes, then remove them from the heat and keep warm. In a bowl, knead the yolks with the parmesan cheese, thus achieving a cream diluted with milk. Boil pasta in salted water and saffron. Al dente, drain and immediately pour into the bowl. Add flowers Zuccai stir vigorously.
When the sauce will 'do the fully distributed portions. Sprinkle with freshly ground pepper and serve.
Cook for about ten minutes, then remove them from the heat and keep warm. In a bowl, knead the yolks with the parmesan cheese, thus achieving a cream diluted with milk. Boil pasta in salted water and saffron. Al dente, drain and immediately pour into the bowl. Add flowers Zuccai stir vigorously.
When the sauce will 'do the fully distributed portions. Sprinkle with freshly ground pepper and serve.
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