I read in the June issue of “Cucina Naturale” an article concerning fresh zucchini flowers entitled “zucchini flowers the good mood in the pot ” … .. and it’s true, so beautiful to see, beautiful color and elegant shape … so .. and .. i knew … what I did not know is that you usually buy the male flowers, larger and with long petiole, sold in bunches. The female flowers instead are attached to small zucchini and are usually cooked with them. Besides being beautiful zucchini flowers also have very few calories, are rich in fibers and carotenes, which protects our skin from the sun. In this season are plentiful, along with the clear “trumpet” zucchini, so sweet and tender. The June issue of the magazine contained many, many recipes that used them: pies, pasta sauces, stuffed flowers….., and one that interested me the “pesto zucchini flowers and ratatouille” ….. I’ve changed this recipe a bit ‘… I did not .. the ratatouille, I did not use the same ingredients .. but … this beautiful recipe inspired to prepare the “blanched zucchini tagliolini with pesto flowers … .. with its goodness “light” and “healthy”
Ingredients for 4 people: 240 grams of tagliolini or spaghetti, 12-14 zucchini flowers (I used the female flowers of clear “trumpet” zucchini), 12 almonds, 2 shallots, 12-14 basil leaves, 1-2 zucchini (150 -200 grams) 4 tablespoons of extra virgin olive oil, salt and a generous grinding of black pepper.
To prepare the pesto flowers: wash the zucchini flowers, remove the internal parts and dry them.
Peel, wash and cut the shallots into thin slices. In a saucepan put 2 tablespoons of olive oil and simmer the shallots along with the zucchini flowers previously cut into thin strips
After a few minutes of cooking, always on low heat, add salt and a few tablespoons of water; continue to cook until the preparation becomes soft (7-8 minutes are usually more than enough). Allow to cool.
Wash and dry the basil leaves. Place in a blender flowers cooked with shallots, basil, almonds (with their dark-skinned and previously coarsely chopped with a knife) and a spoon of oil.
Blend until you have a pesto sauce fairly homogeneous; will be still distinguished, however, small pieces of chopped almonds and flowers. Add add 1 or 2 tablespoons of water if the pesto is too thick. Check the flavor of the pesto and, if necessary, salt. Prepare the zucchini: wash and cut elongated small and very thin slices,. Blanch the sliced zucchini in a pan with a tablespoon of olive oil for a few minutes, add salt
Cook the pasta in salt water, drain and toss in the pan with the cooked zucchini and pesto flowers
