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Pappardelle: Courgettes and Their Flowers
Pappardelle con Zucchine e i Loro Fiori
Preparation info
- Serves
4
as a starter - Difficulty
Medium
Appears in
By Caz Hildebrand and Jacob Kenedy
Published 2010
Sweet courgettes are the key to this dish β the Romano variety is best (long, ridged and pale green), otherwise young, firm courgettes are a safe bet.
Ingredients
200 g 200 g 6
Method
Slice two-thirds of the courgettes across into 4mm discs, and shave the rest as thinly as you can. Season the shaved ones lightly with salt in advance, to soften them slightly.
Prepare the flowers by tearing the petals, including the green bases, from the stalks. Discard the stalks and stamens.
Cook the thicker slices of courgette with the garlic, oil and 2 tablespoons of water
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