Pasta with squash and saffron
Pasta alle zucchini e zaffrano
In Italy the combination of pasta with squash and saffron points at Abruzzo and the area around L’Aquila which is famous for its production of saffron. The delicate and distinctive taste of crocus stigmas suits fresh zucchini and makes a delicious two flower pasta sauce.
Preparation
8 squash flowers with small fruits attached
1 sachet or pinch of saffron
1 onion
150 ml vegetable stock
Fresh basil and parsley
Olive oil, salt and pepper
Preparation
Separate the squash flowers from the squash vegetables. Leave four flowers for later and cut the rest in fine strips.
Chop onion, basil and parsley.
While the pasta boils, heat up the olive oil in a saucepan and fry the onion.
Dissolve the saffron in 2 tbsp luke warm water and add it to the onion along with chopped squash, squash flowers, basil and parsley.
Pour vegetable stock over and let the sauce simmer, until the pasta is done.
Place the remaining four squash flowers in the sauce the last minute before serving a delicious dish of pasta with squash and saffron.
Hi Mette,
WOW, but that sounds and looks great. The young squash and its blossoms are so tender and tasty. I had heard about the saffron from the area of L’Aquila for years, but just recently tried some. It used to be impossible to obtain here in the U.S. It really is wonderful, and it is good to support the commune that makes it, and keeps its cultivation and production alive in Italy.
Hi Adri,
Actually saffron from L’Aquila is hard to find here in Italy as well. I checked my local supermarket yesterday and found only an inferior Spanish product and the Italian one sold by a company in Milan. Still, I guess we could all support the crocus farmers in Abruzzo by ordering our saffron on the internet.
I’ve never put saffron and squash together before, but it looks delicious.
Two GREAT things that go GREAT together!
Gorgeous shot, btw.
Thank you:)