Spaghetti with Truffle Paste and Zucchini Flowers

Name: Spaghetti with Truffle Paste and Zucchini Flowers (Spaghetti con Crema di Tartufo e Fiori di Zucchini)
Yield: Serves 4
Cuisine: Italy
Ingredients: 100 g/3½ oz butter; 1 clove garlic, finely chopped; 8 zucchini flowers; salt and freshly ground white pepper; 350 g/12 oz spaghetti, cooked al dente and drained; 4 tablespoons truffle paste; freshly grated Parmesan cheese; 1 white truffle (optional)

Spaghetti con Crema di Tartufo e Fiori di Zucchini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

350 g/12 oz spaghetti, cooked al dente and drained
8 zucchini flowers

Europe
Italy
Marche
Mediterranean
Vegetarian
Pasta

Method

Pick zucchini flowers with a tiny zucchini no bigger than 5 cm/2 in long. Wash the flowers, remove the stamens and cut the vegetable part into thin slices leaving a tiny bit attached to the flower. Gut the