"An admirable woman in Conegliano, Veneto shared this recipe with me a couple years ago. Her family recently went through some health changes, and because of that, the Italian mother struggled to replace her dishes with Gluten-Free options. This one, I must say, she mastered. Celebrate your garden's blossoms with the delicious, light recipe from Anna." Saidia Zaloski explains
I prepared the meal (in the photographs) for one person, however, the larger recipe is posted. This gluten-free recipe is about replacing ingredients with others. Ground nuts are an amazing replacement for cheese. Roast some cashews, or sunflower seeds and grind them up.
What you’ll need
- -1/2 an onion
- -Big pinch of Parsley
- 7-8 Zucchini Flower (Or pumpkin flowers) with their centers.
- 2 large eggs
- 80 grams of fresh parm cheese (option to replace with ground nuts)
- 500 grams of spaghetti (spelt or whatever floats your boat)
- pinch of safran
- 1/2 cup of water
- drizzle of olive oil
Feeds four nicely.
- Cut the onion, parsley, and flowers very finely with a knife and not a machine.
- Cook them in a pan for a couple of minutes with olive oil.
- Add the safran with the water to the pan. Allow the water to absorb, when it is dry, turn off the stove.
- Grate parm (grind nuts) and add to the eggs, then beat together.
- Cook the pasta with a large pinch of salt in the boiling water.
- Mix everything but the pasta together while it cooks.
- Strain the pasta and quickly mix with the sauce.
The hot pasta should cook the egg, if not, keep on a hot surface and monitor it until it does.
Enjoy! Buon Appetito!
