LA MOLISANA RECIPES

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Spaghetto Quadrato with Guanciale and Zucchini Blossoms

RECIPES LA MOLISANA


Spaghetto Quadrato with Guanciale and Zucchini Blossoms

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Spaghetto Quadrato n.1 La Molisana   320g
  • Cured pork cheeks (Guanciale)   100g
  • Zucchini Blossoms   10 pcs
  • Garlic clove   1 pc
  • White wine   ½ glass
  • Extra virgin olive oil   to taste
  • Grated Parmesan Cheese   to taste
  • Salt and pepper   to taste

INSTRUCTIONS:

Clean and rinse the zucchini blossoms, removing the inner parts (the stigma or anthers); coarsely chop the flowers. Set them aside.

Heat olive oil in a bowl over medium heat; cook and stir the garlic in the oil until it begins to brown, 3 to 5 minutes. Add the guanciale and fry it until golden. Remove the garlic and add the white wine.  Add zucchini blossoms and simmer until tender.

In boiling salted water cook the Spaghetto Quadrato® 1, drain when al dente and stir in the bowl with the sauce. Sprinkle with the parmesan cheese. 

Recipe by Melody Laurino for the contest Ilovespaghettoquadrato