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Vermicelli Abruzzesi

Meal.Mates's picture
  Vermicelli/Spaghetti 1 Pound (500 Gram)
  Olive oil 30 Milliliter (1 Tablespoon)
  Onion 1
  Saffron filaments/1/4 teaspoon saffron powder 1 Teaspoon
  Hot stock 1 Teaspoon (For Dissolving The Saffron Filaments)
  Chopped parsley 60 Milliliter (4 Tablespoon)
  Courgette flowers/Marrow / squash flowers 8
  Stock 1⁄3 Pint (200 Milliliter / 1 Cup)
  Egg yolk 1
  Freshly grated parmesan 1 1⁄2 Ounce (40 Gram)
  Salt To Taste
  Black pepper To Taste

Heat the oil and fry the chopped onion gently until soft.
Add the saffron dissolved in the hot stock, the parsley and the chopped courgette flowers.
Cook for 10 minutes.
Process or blend with the stock, then return to the pan to keep warm.
Cook the pasta, following the packet directions carefully to avoid overcooking.
Remove the sauce from the heat and add the egg yolk, freshly grated cheese and seasoning to taste.
Stir well.
Drain the pasta, pour on the sauce, mix thoroughly and serve.

Recipe Summary

Cook Time: 
1 Minute

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Vermicelli Abruzzesi Recipe