Hello! Finally a bit of time to write about yummy recipes!Rarely I can cook and post the recipe right away, so this is the dish of last Friday : I remake it twice just to participate to Fiesta Friday!This is the first time for me trying this combination of ingredients, and i totally love it, I saved the recipe for other times.
INGREDIENTS (4 persons):
– 350/400 gr pasta (any kind)
– 18-20 zucchini blossoms
– 1 zucchini
– 1 carrot
– Tropea onion (some slices)
– 6-8 thin slices pancetta (or bacon)
– extra-virgin olive oil
– sweet paprika (optional)
Start the preparation washing and cutting the vegetables: once you have washed the zucchini blossom, let them dry on paper towel; in the meanwhile, cut into small pieces the carrot and the zucchini.
At the same time, in a large frypan put some extra virgin-olive oil and the slices of Tropea onion, and let it warm up a bit (without overburning the onions); then put the carrot and the zucchini already chopped into the frypan; add salt, pepper and a sprinkle of sweet paprika if you like it, and let them cook for a while on low heat. In another small frypan, put the slices of pancetta and let them go till they become crunchy: then remove them from the stove and put the roasted slices on paper towel.
In the meanwhile, you can start cooking the pasta putting it in a capacious pot till boiling; now cut the zucchini blossom, previously drained, in slices and add them to the other vegetables.
When pasta is ready, transfer it in the frypan together with the vegetables, melting very well for a few minutes. As final touch, add the crispy pancetta/bacon (I crumbled it to distribute it better).