TAGLIATELLE WITH ZUCCHINI FLOWERS

2 tablespoons olive oil

1 medium onion, finely chopped

1/2 cup chicken stock

A pinch of saffron threads

3 to 4 baby zucchini

15 zucchini flowers

Sea salt and freshly ground black pepper

1 pound tagliatelle

2 large egg yolks, beaten

3 ounces pecorino cheese

Heat 1 tablespoon of olive oil in a pan, add the onion and cook gently until soft but not colored. Add the stock and bring to a boil, then put in the saffron. Take off the heat, cover with a lid and leave for 5 minutes to let the saffron infuse the stock.

Cut the zucchini into thin strips. Clean and split the zucchini flowers. Heat the rest of the oil in a large pan (big enough to take the pasta later) and sauté the strips until golden. Add the flowers and cook briefly. Add the saffron stock and season to taste.

Bring a pan of water to a boil, add salt, then put in the pasta and cook until it is al dente. Drain, reserving some of the cooking water. Add to the pan of zucchini and flowers and toss through, adding a little of the reserved cooking water if necessary to loosen. Add the beaten egg yolks and toss again. Finish with the grated pecorino.

Made in Sicily by Giorgio Locatelli

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