Bucatini with zucchini flowers, guanciale and saffron



Bucatini with zucchini flowers, guanciale and saffron

  • Vegetarian

  • PRESENTATION

    With the recipe for bucatini with zucchini flowers, guanciale and saffron you’ll make a superlative first course with minimum effort! The secret to a thick and flavorsome sauce lies in the creaming of the bucatini pasta, which is then stirred with the grated cheese. The zucchini flowers are added uncooked so that they do not lose their delicate consistency, whereas the crispy guanciale adds a savory flavor to each forkful, without forgetting the saffron, which embellishes the entire dish with its golden color and unmistakable aroma! Is your mouth already watering just at the sight of them? Then hurry up and prepare some bucatini with zucchini flowers, guanciale and saffron!

    INGREDIENTS

    Bucatini pasta

    ¾
    lb
    (320 g)

    Guanciale

    7
    oz
    (220 g)

    Zucchini flowers

    20

    Parmigiano Reggiano DOP cheese

    2
    oz
    (80 g)
    – (for grating)

    Pecorino cheese

    2
    oz
    (80 g)
    – (for grating)

    Whole milk

    3
    tbsp
    (40 g)

    Saffron

    1
    pinch

    Fine salt

    to taste

    Black pepper

    to taste

    Preparation

    How to prepare Bucatini with zucchini flowers, guanciale and saffron

    Bucatini with zucchini flowers, guanciale and saffron

    To make bucatini with pumpkin flowers, guanciale and saffron, remove the pistils from the pumpkin flowers 1 and cut them in three lengthwise 2; leave them whole if they are small. Leave the pumpkin flowers to one side and place the grated Parmigiano and Pecorino cheese in a bowl 3.

    Bucatini with zucchini flowers, guanciale and saffron

    Add a little pepper and salt 4, then the milk 5, and stir with the fork 6. Heat some water in a saucepan for cooking the pasta.

    Bucatini with zucchini flowers, guanciale and saffron

    Now prepare the guanciale: remove the rind, cut into slices and then into strips 7. Place the jowl in a pan without adding any other fat 8 and brown until crispy and golden. Now remove the guanciale with a colander and leave the cooking sauce in the pan 9.

    Bucatini with zucchini flowers, guanciale and saffron

    Place the guanciale on absorbent paper 10 and cook the bucatini in the boiling salted water for 2-3 minutes, just enough for them to soften 11. In the meantime, dilute the saffron in a little cooking water 12.

    Bucatini with zucchini flowers, guanciale and saffron

    Drain the bucatini and add them to the pan with the guanciale fat 13, then add 2 ladles of the cooking water 14 and the saffron 15; stir thoroughly.

    Bucatini with zucchini flowers, guanciale and saffron

    Cream the pasta by adding some more cooking water as needed, stirring all the while 16. Once cooked, remove from the heat and add the mixture of cheese 17, followed by the pumpkin flowers 18.

    Bucatini with zucchini flowers, guanciale and saffron

    Amalgamate the sauce by stirring vigorously 19. Place on dishes and garnish with the crispy jowl 20 and a grating of pepper. Your bucatini with pumpkin flowers, guanciale and saffron are ready to be served 21!

    Storage

    Bucatini with zucchini flowers, guanciale and saffron are best enjoyed freshly prepared. If necessary, you can store them in the refrigerator for one day.

    Tips

    Don’t add too much salt to the cheese cream, because Pecorino cheese is already quite salty.

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    Source : www.giallozafferano.com