TAGLIATELLE AI FIORI DI ZUCCHINI E PROFUMO DI CANNELLA

Ingredients (for 6 people):
  • 600 gr tagliatelle (preferably home-made)
  • 4/5 zucchini, fresh from Pignano’s organic vegetable garden, thinly sliced
  • 2 shallots from Pignano’s garden, finely chopped
  • 4/5 zucchini flowers, sliced, from Pignano’s garden (of course)
  • 1 tablespoon extra-virgin olive oil from Pignano’s olive trees
  • 1 and a half cup heavy cream
  • Cinnamon, in powder, to taste
  • Salt to taste
  • A handful of pine nuts, lightly roasted
  • 1 tablespoon chopped parsley
  • Grated Parmigiano Reggiano
Put a large pot of generously salted water to boil.

Sauté the sliced zucchini and chopped shallots in the olive oil over a medium flame until a very light brown colour. Add the sliced zucchini flowers and cook for a minute longer. Add the cream, salt and a sprinkling of cinnamon, mixing gently. Heat thoroughly but do not let boil. Set aside.Cook the tagliatelle in the boiling salted water for three minutes if fresh, 6 or 7 minutes if dry. Drain when done.

Immediately mix the tagliatelle with the sauce, arrange on serving platter or bowl and sprinkle the pine nuts on top and chopped parsley on top. Serve with freshly grated Parmigiano Reggiano.
Voilà!
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