WHEELS WITH SAFFRON CREAM, COURGETTES AND CRISPY RAW HAM
Procedure
Ingredients · Servings 4
- 320 g Wheel-shaped pasta
- 1 slice of bacon
- 2 sachets of saffron
- Butter
- Sale
- Edible flowers
- Onions
- Zuchinis
- 1 clove garlic
Method · 30 min
- Slice the zucchini into rounds and sauté them with a drizzle of oil and a clove of garlic. Chop the onion and sauté it in a knob of butter. Add...
- Slice the zucchini into rounds and sauté them with a drizzle of oil and a clove of garlic. Chop the onion and sauté it in a knob of butter. Add...
- Slice the zucchini into rounds and sauté them with a drizzle of oil and a clove of garlic. Chop the onion and sauté it in a knob of butter. Add...
- Slice the zucchini into rounds and sauté them with a drizzle of oil and a clove of garlic. Chop the onion and sauté it in a knob of butter. Add...
- Slice the zucchini into rounds and sauté them with a drizzle of oil and a clove of garlic. Chop the onion and sauté it in a knob of butter. Add...
- Slice the zucchini into rounds and sauté them with a drizzle of oil and a clove of garlic. Chop the onion and sauté it in a knob of butter. Add...
Cut the courgettes into rounds and brown them with a drizzle of oil and a clove of garlic.
Chop the onion and brown it with a knob of butter.
Add the cooking water and the saffron, cook until the sauce thickens, and blend until smooth.
Cut the speck into strips and brown it until crispy.
Cook the pasta al dente, transfer to the pan, add the saffron sauce and the courgettes, and stir in the pasta, adding a few pieces of crispy speck.
Plate the pasta, add a few courgettes, the crispy speck and decorate with some edible flowers.
