Tuesday, 7 June 2016

Pizzoccheri with zucchini flowers and truffle oil

5 minutes to prepare Serves 4



"Pizzoccheri, in June?"

I know, pizzoccheri pasta is supposed to be a winter dish. But I did not want to waste the pack I had open in the cupboard, so...yes, it is pizzoccheri again.
You have seen this pasta before, the traditional recipe is available here.
Pizzoccheri is a pasta made with at a large amount of buckwheat flour. That means it’s a very hearty pasta, perfect for the cold winters in the north of Italy where buckwheat grows in abundance.

Today I took inspiration from this recipe by un pinguino in cucina. I did not follow the recipe rigorously, we would prefer few drops of truffle oil instead of butter. The result was amazing anyway.

Don't let your leftovers go to waste, turn them into something surprising and delicious!

Here are ingredients for the 4-serving recipe:


400 g Pizzoccheri pasta
20  zucchini flowers
50 g Parmesan cheese
truffle oil
EVO oil
salt and pepper

  1. Boil water in a pot, add salt and once started to bubble, pick up a ladle of water and keep aside
  2. Boil Pizzoccheri pasta in salted water. Follow the time instructions reported on the package: usually fresh pasta is ready in about 15 minutes
  3. Wash, clean, chop zucchini flowers
  4. In a pan pour 2 tablespoons of EVO oil, 1 teaspoon of truffle oil, zucchini flowers and a pinch of salt. Cook gently for a couple of minutes, perfuming with a pinch of pepper
  5. Drain pasta al dente and pour it into the pan with zucchini flowers. Add the the hot water (kept aside from the pasta) and cook over medium heat until well mixed
  6. Take off the heat, add the Parmesan cheese. Toss to mix well for a few moments and serve immediately!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Zucchini flowers. The only flowers worth buying.

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