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Pasta with Asparagus, Stracciatella, and Zucchini Flowers

17/11/2023

Pasta with asparagus, stracciatella, and zucchini flowers is a very delicate and tasty spring dish that combines the sweetness of asparagus and zucchini flowers with the freshness of stracciatella. Here is the recipe to prepare this dish for 4 people.

Ingredients

  • 320 g of pasta (such as penne or tagliatelle)
  • 400 g of asparagus
  • 200 g of buffalo stracciatella
  • 8-10 zucchini flowers
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • A handful of grated Parmesan cheese (optional)
  • Chopped parsley for garnish (optional)

Preparation

  1. Clean the asparagus by removing the harder, woodier bottom part of the stalk, then cut them into pieces by angling your knife blade (diagonal cuts). Gently wash the zucchini flowers, remove the stem and internal pistils, and cut them into strips.

  2. Bring a pot of water to a boil, salt it, and cook the asparagus for about 3-4 minutes, until they become tender but still crunchy. Remove them with a slotted spoon and set aside, keeping the cooking water for the pasta.

  3. In a large skillet, heat the extra virgin olive oil and add the garlic cloves to flavor the oil. After a minute, remove the garlic and add the asparagus, sautéing them for a few minutes. Then gently incorporate the zucchini flowers and cook for about 2-3 minutes; be careful not to overcook them to prevent them from disintegrating.

  4. Meanwhile, cook the pasta in the asparagus cooking water following the cooking time indicated on the package. Drain the pasta al dente and pour it into the skillet with the asparagus and zucchini flowers.

  5. Turn off the heat, add the buffalo stracciatella in pieces, and gently mix everything together. If necessary, add a pinch of salt and a grind of pepper.

  6. Serve immediately, garnishing each plate with grated Parmesan cheese and, if desired, chopped parsley for a touch of color.

Curiosity

Buffalo stracciatella is a very soft and creamy fresh buffalo milk cheese, typical of Puglia and Campania. Its name comes from the Italian verb “stracciare”, which means “to tear”, referring to the method by which stracciatella is made, by “tearing” the mozzarella.

This dish is a perfect example of Italian spring cuisine, which loves to enhance the flavors and colors of seasonal ingredients. The sweetness and crunchiness of the asparagus blend with the creaminess of the stracciatella to create a harmonious and tantalizing taste experience.

Pasta with Asparagus, Stracciatella, and Zucchini Flowers