Tag Archives: Zucchini flowers

EGG PASTA WITH ZUCCHINI FLOWERS, ZUCCHINI, PINE NUTS and STRACCIATELLA (egg drop)

Zucchini are coming to the end of the season but in home gardens there still seem to be flowers.

A friend gave me some zucchini flowers; they are delicate and fragile and always a pleasure to receive.

The flowers have to be used quickly.

As you can see from the photo above I decided to make a quick pasta dish using zucchini and pine nuts. I have plenty of young rosemary twigs that are soft enough to chop finely.

If I had some stracciatella (a soft, fresh cheese) at home I would have added it after incorporating  the pasta with the zucchini. I  improvised and stirred 2 eggs with a fork and used this instead,  after all , the word means little, torn rags or shreds and  ‘Italian egg drop soup,’  is also called stracciatella. In this Roman soup , egg is stirred into the hot broth forming strands.

The  free range eggs were very fresh and yellow.

I used butter for the cooking, because butter would brown the zucchini more effectively. I also like the taste of butter in cooking.

I used egg ribbon pasta and because the pasta cooks quickly I put on the pasta to cook while I finished the zucchini component.

Once the zucchini slices were coloured I added the pine nuts to toast.

I quickly added the zucchini flowers; they soon softened in the heat and did not need any further cooking.

I also added the stirred eggs  and a ladle of  the cooking water from the pasta. The heat, plus the water will cook the eggs and make them creamy.

Drain the pasta and incorporate the two together.  I always add a blob of butter or a good drizzle of good extra virgin olive oil to any pasta I make.

The fresh taste of the ingredients is what I wanted and it was not necessary to add  parmesan cheese, however, each to their taste!

See:

STUFFED ZUCCHINI FLOWERS

PASTA CON ZUCCHINE FRITTE (Pasta and fried zucchini)