Tagliatelle con fiori di zucchine

Serves 4

2 tablespoons olive oil
1 medium onion, finely chopped
110ml chicken stock
a pinch of saffron threads (about 15)
3–4 baby courgettes
15 courgette flowers
sea salt and freshly ground black pepper
400g tagliatelle
2 large egg yolks, beaten
60g pecorino cheese, grated

This recipe is from Giorgio Locatelli’s book 'Made in Sicily'.

Tagliatelle con fiori di zucchine

Tagliatelle with courgette flowers

Heat 1 tablespoon of olive oil in a pan, add the onion and cook gently until
soft but not coloured. Add the stock and bring to the boil, then put in the
saffron. Take off the heat, cover with a lid and leave for 5 minutes to let the
saffron infuse the stock.
Cut the courgettes into thin strips. Clean and chop the courgette flowers.
Heat the rest of the oil in a large pan (big enough to take the pasta later) and
sauté the courgette strips and the chopped courgette flowers until golden.
Add the saffron stock and season to taste.
Bring a pan of water to the boil, add salt, then put in the pasta and cook for
about a minute less than the time given on the packet, so that it is al dente.
Drain, reserving some of the cooking water. Add to the pan of courgette
flowers and toss through, adding a little of the reserved cooking water if
necessary to loosen. Add the beaten egg yolks and toss again. Finish with
the grated pecorino.