Pasta with Zucchini Blossoms and Speck

17/11/2023

Pasta with Zucchini Blossoms and Speck is a spring and summer dish that combines the sweetness of zucchini with the smoked and savory flavor of speck. The recipe I’m about to describe to you features simple ingredients and procedures that highlight the contrast between flavors and textures.

Ingredients

320 g of short pasta (penne, fusilli, or farfalle)
6-8 zucchini flowers (keep the zucchini if possible)
100 g of thinly sliced speck
1 clove of garlic
Extra virgin olive oil
Salt and pepper to taste
Grated Parmesan cheese (optional)
Aromatic herbs like basil or mint for garnish (optional)

Preparation

Clean the zucchini flowers by removing the internal pistil and the external sepals (the green parts). Wash the flowers gently and pat them dry with a soft cloth. If you have zucchini as well, slice them into thin rounds.
Boil the water for the pasta in a large pot and add salt once it starts to boil. Cook the pasta according to the package instructions to achieve al dente.
In the meantime, in a large pan, heat a drizzle of olive oil with a garlic clove. Add the sliced speck and let it sauté until it becomes crispy.
Remove the garlic clove from the oil and add the zucchini rounds (if present). Sauté the zucchini for about 5 minutes until tender, then add the flowers cut into strips and cook for another 2 minutes.
Drain the pasta while saving some of the cooking water and pour it into the pan with the zucchini and speck. Mix everything well over moderate heat, adding a few tablespoons of the cooking water if necessary to make the pasta creamier.
Season with salt and pepper to your taste and, if you like, add the grated Parmesan cheese.
Plate the pasta and, if you wish, garnish with aromatic herbs like basil or mint, which will add a touch of freshness to the dish.
Serve immediately, hot and fragrant.

Curiosity

This pasta is a true celebration of spring and summer when zucchini and their flowers are at the peak of the season. Speck, a typical cured meat from Alto Adige, adds a note of smoky flavor and a pleasant contrast to the sweetness of the zucchini. Alternatively, you can also use prosciutto or pancetta for a different variation.