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PENNE S CVJETOVIMA TIKVICA

Sastojci:

2 tikvice – narezane na tanke kolutove

1 veća zrela rajčica, nasjeckana

1 češanj češnjaka, usitnjen

1 žličica sjeckanog peršinovog lista

¼ žličice peperoncina – po želji

20-ak cvjetova tikvica

½ žličice šafrana

3 žl maslinovog ulja

sol, papar

parmezan

500 g penna ili druge tjestenine

Priprema:

Na maslinovom ulju kratko propržite sjeckani češnjak, peršin i peperoncino (ako ga koristite).

Dodajte kolutove tikvica i sjeckanu rajčicu, posolite i kuhajte 10-ak minuta. Povremeno promiješajte.

Za to vrijeme pod mlazom vode operite cvjetove. Odstranite vanjske peteljke i tučak iz sredine cvijeta.

Cvjetove krupno narežite.

Šafran pomiješajte s malo vruće vode.

Cvjetove i šafran dodajte povrću, smanjite vatru i lagano pirjajte još 8 minuta. Posolite i popaprite po ukusu.

Penne skuhajte u puno slane vode da budu al dente i umiješajte u umak.

Obilato pospite parmezanom.

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PENNE WITH ZUCCHINI BLOSSOMS

Ingredients:

2 zucchinis – thinly sliced
1 large, ripe tomato, finely chopped
1 clove garlic, finely chopped
1 teaspoon chopped parsley leaves
¼ teaspoon pepperoncino – optional
about 20 zucchini blossoms
½ teaspoon saffron
3 tbsp olive oil
salt and pepper
grated parmesan cheese
500 g penne

Method:

Sauté the chopped garlic and parsley (and pepperoncino, if you like it hot) in olive oil briefly.
Add the sliced zucchini and chopped tomato, season with salt and cook for about 10 minutes, stirring occasionally.
Meanwhile, rinse the blossoms under running water. Remove the stems and the pistil from the centre of each blossom. Chop coarsely.
Dissolve the saffron in a small amount of hot water.
Add the blossoms and the saffron to the pan; reduce the heat and sauté for 8 more minutes. Season with salt and pepper to taste.
Cook the penne in a large pot of boiling, salted water until al dente, strain and stir into the sauce.
Sprinkle lavishly with the grated parmesan cheese.

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