Preparation Steps
1
- Fusilli with zucchini flowers, ricotta and saffron- What do I need for 2 people- Wash and finely chop the onion dry them gently in a pan with a drizzle of extra virgin olive oil, a pinch of salt and the sliced almonds.
2
- Discard the stem and pistil of the flowers of pumpkin, cut into strips and add them to the mixture, stir briefly and turn off.
3
- Drop the Fusilloro in plenty of boiling salted water and cook for 9 minutes (al dente).
4
- In a bowl mix the ricotta with saffron, add a spoonful of pasta cooking water to obtain a smooth cream, add salt and pepper.
5
- Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
6
- Serve immediately.