Fusilli with Zucchini Flowers and Scrambled Egg is a very tasty and inviting first course, prepared with zucchini, speck, and a crispy breadcrumb mix that makes this dish very appetizing.
It’s a simple dish, but full of tasty and colorful ingredients, perfect for the summer season.
Note down the recipe and bring this rich, colorful, and cheerful dish to the table!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Fusilli with Zucchini Flowers and Scrambled Egg
- 10 Zucchini Flowers
- 2 Small Zucchini
- 1 Fresh Spring Onion
- 1/3 cup Breadcrumbs
- 1/8 cup Grated Grana Padano
- 1 clove Garlic
- 1 sprig Basil
- 1 slice Pancetta or Speck
- 1 Egg
- to taste Salt
- to taste Extra virgin olive oil
- to taste Fusilli pasta
Tools
- Pan
- Pot
- Stovetop
Preparation for Fusilli with Zucchini Flowers and Scrambled Egg
Clean the vegetables then wash and cut them into small pieces. Take a pan, sauté the chopped spring onion with oil, add the zucchini, zucchini flowers, and salt, and sauté well for a few minutes then add half a glass of water and cook for about 8 minutes.
Take another pan, add the breadcrumbs, Grana Padano, chopped garlic, and basil, mix and toast for a few minutes along with the pancetta in small cubes. Finally, add an egg, scramble it with a fork, drizzle with a little oil, always stirring until it blends well and becomes a golden mixture.
When the zucchini and flowers are cooked, pour the breadcrumb mix with pancetta and egg.
Separately, in a pot with water and salt, cook the fusilli. Once cooked and drained, mix with the seasoning in the pan, give it a good stir, plate up, and serve hot.
Tips…
For this recipe, you can also use a different type of short and ridged pasta, so it holds the sauce well.
Find other recipes with zucchini flowers
For this recipe, you can also use a different type of short and ridged pasta, so it holds the sauce well.
Find other recipes with zucchini flowers