August 13, 2018

Spaghetti with Squash Blossoms

On a recent trip to Italy we ate in a great restaurant in Rome, I had spaghetti with squash blossoms it was wonderful and was eager to re create it on my return home. As summer winds down if you have a garden why not try this wonderful dish, its good to pick the blossoms just before cooking as they wilt very quickly.

One thing we always try to do while traveling is to stay in B and B's or now use Air B and B and farm stays its a delightful way to meet locals and learn about local food culture. One such place was Arco di pepe b&b in Trani, the hosts were so friendly and with the help of google translate on their phone we were able to communicate somewhat. They have a cute little farmstead, with a couple of goats, a horse, a few chickens and a garden, with olive and fruit trees, flowers and vegetables. They even make their own extra virgin olive oil. See below for a fun clip of them chatting to my parents as they were preparing zucchini stems to make with pasta. Did you know that these were edible? I didn't! love that Italians cherish food in season and use almost every part of the plant in their cooking.

Ingredients:

1/2 a pack of spaghetti.
2 cloves of garlic.
one cup of fresh cherry tomatoes, I would only do this in summer when they are in season.
a handful of freshly chopped parsley.
salt and pepper to taste.
a handful of squash blossoms, any type of squash works.
a dash of olive oil.
a tablespoon of grated parmesan.
a little bacon if desired ( I was making carbonara at the same kid for the kids).

Method:

Heat the olive oil, add the tomatoes and a little bacon if desired.
saute for a few minutes once soft, add the blossoms, cooked spaghetti with a little of the water from cooking the fresh parsley, parmesan and salt and pepper to taste.
enjoy its deliciously in season and simple.