With this new recipe, I rediscover new flavors that I wish to share with you, especially since its success at the table is certainly linked to the wonderful products of the Ciuri Farm, which I have already mentioned on several occasions! This Farm, owned by the Rabuazzo family for several generations, is located in the territory of Belpasso, in the middle of the Piana di Catania. Their motto is the natural development of everything that is produced, which translates in a few words into ORGANIC crops, where neither chemical pesticides nor biotechnological derivatives are used. In particular, they offer products made with the native Sicilian tumminìa wheat, which believe me, makes a real difference! So flours, bread, types of pasta, and other baked goods become real gems to discover and savor! The one I propose today, for example, is entirely whole wheat pasta, therefore less refined and richer in nutrients. Moreover, its rustic flavor goes very well with the savory cream of zucchini flowers and ricotta, while its porosity allows it to perfectly absorb all the dressing. To complete this already perfect union, I added some anchovies in oil, just blanched zucchini flowers, parsley, and abundant cedar zest on the plating. What can I say? A delight! In short, with such pasta, I could not but enhance its value and quality except with equally special ingredients! I thank Roberta Rabuazzo once again for these truly niche products.
- Cuisine: Italian
Ingredients for zucchini flower cream:
- 3.5 oz Zucchini flowers
- 5.3 oz sheep ricotta
- 1.8 oz almonds
- 1.8 oz Parmigiano Reggiano DOP (grated)
- 2 tbsps extra virgin olive oil
- 2 anchovies in oil
- 10 leaves basil
- 1 bunch parsley
- 1 pinch salt
- to taste pepper
- 8 zucchini flowers
- 4 anchovies in oil
- to taste chopped parsley
- to taste cedar or lemon zest
Preparation:
Start by preparing the zucchini flower pesto by following the steps of the recipe, until you obtain a smooth and creamy mixture (fig. 1).
In the blender cup along with the pesto, also incorporate the well-drained and sifted ricotta and the leafed parsley, then adjust with salt and pepper and blend again (fig. 2).
Meanwhile, after cleaning the zucchini flowers by removing the internal pistil, blanch them for a few seconds in salted water (fig. 3).
Drain them and sauté for 1 minute in the pan with a drizzle of oil and 1 clove of garlic along with the anchovies drained from their preserving oil. Meanwhile, cook the whole grain timilìa penne in the same cooking water according to the times indicated on your package (fig. 4).
Drain and dress with the cream of zucchini flowers and ricotta. Serve garnishing with 2 flowers and 1 anchovy for each guest.
Finish with some coarsely chopped fresh parsley and cedar zest.
And voilà… your whole grain timilìa penne in cream of zucchini and ricotta are ready to be enjoyed!
Enjoy your meal from FeFè’s kitchen!
