Spaghetti With Zucchini Flowers Cream And Saffron
|Freshly picked zucchini flowers||24|
|Whole wheat spaghetti||3⁄4 Pound|
|Cream||1 Cup (16 tbs) (Light Or Heavy)|
|Saffron threads||1 1⁄4 Pinch (1 Sachet)|
1 In a large pot, bring salted water to a boil.
2 Meanwhile, cut off their stalks.
3 Carefully by inserting your longest, middle finger into each flower, carefully break off the yellow, fleshy pistil and discard it.
4 Rinse the flowers gently in cold water.
5 Drain well.
6 Spread out to dry on a clean cloth or paper towels.
7 Peel and finely chop the shallots.
8 In a skillet heat the butter.
9 Add the shallots and sweat gently over low heat; do not allow to color.
10 When the water reaches to a fast boil, add the spaghetti and cook until just tender.
11 Slice across the flowers to form rings.
12 Add to the shallot, and cook gently for 30 seconds.
13 Add in the cream and saffron.
14 Simmer, uncovered, over slightly higher heat for 1 minute.
15 Add in salt and freshly ground white pepper to taste.
16 When the spaghetti is cooked, drain well.
17 Gently stir in the sauce.
18 Serve hot in individual serving dishes.