Pappardelle Pie With Courgette Flowers


  • 4 courgette flowers
  • 1 onion
  • 400gr of pappardelle
  • 1 spoon of cognac (French brandy)
  • 20gr of butter
  • 1 sachet of saffron
  • 1,5dl of fresh cream
  • salt and pepper

Preparation Instructions

Brown the onion in a few butter, when it is browned add the flowers of courgette, the cognac, salt and pepper and cook for a couple of minutes. Shortly before removing from the flame, add the cream and saffron.
Once pappardelle are cooked “al dente”, drain and put everything together with the sauce. Fill up small size moulds (in aluminium, pirex or ceramic for oven), slightly buttered and leave for a couple of minutes in warm oven.
Serve the pies garnished with flowers of courgette.

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