Pappardelle: Courgettes and Their Flowers

Name: Pappardelle: Courgettes and Their Flowers (Pappardelle con Zucchine e i Loro Fiori)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 200 g pappardelle; 6 male courgette flowers (the ones with no courgette attached); 200 g courgettes; 2 tablespoons extra virgin olive oil; 1 clove garlic, thinly sliced; 1 tablespoon butter grated Parmesan, to serve; 4 basil leaves; 1 tablespoon butter grated Parmesan, to serve

Pappardelle con Zucchine e i Loro Fiori

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Sweet courgettes are the key to this dish – the Romano variety is best (long, ridged and pale green), otherwise young, firm courgettes are a safe bet.

Ingredients

200 g pappardelle
200 g courgettes
6 male courgette

Main course
Starter
Vegetarian

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