Fusilloni with saffron, zucchini, and speck.
Procedure
- Cut the zucchini into very thin slices and place them on a kitchen towel, sprinkling them with a pinch of salt.
- Wash the zucchini flowers and remove the pistil and stem, open the petals and lay them, once well dried with a cloth, on the towel, sprinkling them with a pinch of salt as well.
- Wait until they release some of their water, dry them, place on a baking tray lined with parchment paper and bake in a preheated oven at 200°C.
Timing: about 7 minutes for zucchini flowers, about 15 minutes for zucchini until they become crispy and golden. - Work the ricotta, adding the lemon zest, a tablespoon of oil, and pepper to taste.
- Sauté the speck cut into small cubes in a pan. Set aside half of it.
- At the same time, bring water to a boil, salt it, and cook the pasta. Cook for 8 minutes.
- Finish cooking the speck in the pan by adding a ladle of pasta water until fully cooked, then add two tablespoons of ricotta cream and mix well.
- Serve with the pasta, zucchini and zucchini flower chips, and sprinkle the remaining speck on top.
Ingredients for 2 people
Time
40 min
Difficulty
Easy
Saffron Fusilloni Pastazaff
250 gr
Buffalo Ricotta
250 gr
Baby Zucchini
4
Zucchini Flowers
4
Speck
100 gr
Lemon zest
1
Pepper
to taste
Salt
to taste
