Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Extra-virgin olive oil - plus

  2. 4 tablespoons 60ml Extra-virgin olive oil - for frying

  3. 12 Squash blossoms - center parts removed

  4. 1 Onion - finely chopped Salt - to taste Freshly-ground black pepper - to taste

  5. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  6. 1 cup 146g / 5.1oz Pinch saffron threads - crushed in a (large) Mortar and dissolved in water

  7. 1 cup 237ml Brown Chicken Stock - (see recipe)

  8. 1 lb 454g / 16oz Spaghetti

  9. 1 Egg - beaten

  10. 1 cup 237ml Freshly-grated pecorino Romano

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a tall-sided pot, heat the 2 cups oil to 350 degrees. Cook the squash blossoms in the hot oil for 30 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and pepper. In a 12- to 14-inch saute pan, heat the remaining oil over high heat, and add the onion. Cook for 5 minutes, until golden brown, then add the parsley, saffron, and chicken stock, and bring to a boil. Cook over high heat until reduced by half, and season with salt and pepper, to taste. Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg. Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta. Divide evenly among six warmed pasta bowls, top with grated cheese and serve immediately. This recipe yields 6 servings.


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