Ingredienti per 4 persons 280 g tagliolini
16 pumpkin flowers
2 tablespoons oil
50 g butter
1 tablespoon grated Parmesan cheese
2 sage leaves
salt and pepper
Preparazione 1. Wash and dry the pumpkin flowers.
2. Eliminate the stem up to the start of the calyx, then open the pumpkin flowers through the middle and cut them into lengthwise strips.
3. Pour the oil into a pan with 10 g of butter and the pumpkin flowers, salt and cook for about 5 minutes, keeping them crisp.
4. Cook the tagliolini in boiling salted water and drain when "al dente" (tender but firm to the bite).
5. Melt the butter in a large saucepan, add the sage leaves and press them with a fork so that they flavour the butter.
6. When the butter is golden in colour, remove the sage, add the tagliolini, the Parmesan, the pepper, the pumpkin flowers, stir over a medium heat to blend the ingredients.
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