Vermicelli in Abruzzo sauce are a typical first course of Abruzzo that features vermicelli, a long dry pasta format, with a diameter greater than that of spaghetti. It is a delicate and tasty recipe thanks to the use of courgette flowers combined with saffron of which Abruzzo is one of the major Italian producers. Depending on your taste, the sauce can be filtered or left with courgette flowers and chopped onion. The quality of the saffron, a particularly expensive spice, is important, since its harvesting takes a long time.
350 g Vermicelli pasta
500 mg Saffron
8 Zucchini flowers
Extra virgin olive oil
Soften the saffron threads in a glass of broth or hot water for 20 ‘. Wash the courgette flowers, remove the central pistil then dry and cut them.
Clean and chop the parsley and onion. Pour 3 tablespoons of oil into a pan, add the mince, the courgette flowers and a pinch of salt and pepper.
Cook over medium heat for a few minutes, stirring occasionally. Pass the vegetables and the cooking juices through a sieve, or filter everything with a fine sieve to obtain only the sauce; put it back in the pan and add the broth where you softened the saffron (keep the threads aside).
Cook for another 2-3 minutes, then remove the pan from the heat, mix the yolk and 2-3 tablespoons of pecorino. Boil the pasta in salted water, drain it and transfer it to the pan.
Serve completing with the chopped saffron threads.
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