Pasta with Zucchini Flowers and Bottarga

Pasta with zucchini flowers and bottarga is a simple yet refined dish that combines the delicate flavor of zucchini flowers with the intense and savory taste of bottarga. Here is the recipe to prepare it:

Ingredients

• 320 g of pasta (fettuccine, spaghetti, or linguine work well)
• 8-10 zucchini flowers
• 60 g of grey mullet or tuna bottarga
• 1 clove of garlic
• Extra virgin olive oil
• Black pepper to taste
• A handful of chopped fresh parsley (optional)

Preparation

1. Carefully clean the zucchini flowers by removing the inner pistil and any impurities, then cut them into not too thin strips.
2. In a large pan, heat a drizzle of extra virgin olive oil and lightly brown a crushed garlic clove.
3. Remove the garlic and add the cut zucchini flowers, letting them cook for a few minutes until they become slightly soft.
4. Meanwhile, bring a pot of salted water to a boil to cook the pasta.
5. Add the pasta and cook it al dente according to the package instructions.
6. While the pasta is cooking, grate the bottarga and set it aside.
7. Drain the pasta, reserving some of the cooking water, and toss it in the pan with the zucchini flowers. If necessary, add a little pasta cooking water to blend the sauce well.
8. Sprinkle with the grated bottarga and gently mix.
9. Season with black pepper and, if desired, add the chopped fresh parsley.

Serve immediately, ensuring that each portion is well garnished with bottarga.

Curiosity

Bottarga, often referred to as the “gold of the sea,” is a Mediterranean delicacy made from the salting and drying of grey mullet or tuna eggs. It works wonders with simple but refined dishes like this, where its bold flavor is balanced by the softness of the zucchini flowers.

Enjoy this exquisite blend of sea and land!