Fettuccine with Zucchini Flowers, Poached Egg and Parmigiano Reggiano

Fettuccine with Zucchini Flowers, Poached Egg and Parmigiano Reggiano

The beautiful benefits of using the whole zucchini. 

1 box fettuccine  
4 tablespoons extra virgin olive oil 
½ yellow onion, julienned
1 garlic clove, chopped  
3 small zucchini, cut into rounds
12 zucchini blossoms, roughly chopped
5 poached eggs*
1 tablespoons Italian parsley, chopped 
Salt and pepper to taste
½ cup Parmigiano Reggiano cheese, shredded 

1. Bring a large pot of water to a boil, season with salt
2. In a large skillet gently cook the onions in olive oil for 3-4 minute or until they turn opaque
3. Add the garlic and increase the heat to medium high, sauté for 1 minute
4. Add the zucchini rounds to the skillet and sauté for 2-3 minutes more, season with salt and pepper
5. Cook the pasta according to the directions, making sure to reserve approximately 1 cup of cooking water to add to sauce
6. Drain and toss the pasta with the sauce, add the zucchini blossoms and parsley, stir to combine.  
7. Remove the skillet from the heat and fold in ¾ of the cheese
8. Serve the pasta topped with extra sauce, poached eggs, the rest of the cheese and a drizzle of extra virgin olive oil

*Poached Eggs
1. Add approximately 1 tablespoon of vinegar to a small pot of simmering water
2. Crack each egg separately into a dish
3. Gently stir the water with a wooden spoon until you have created a whirlpool
4. Slowly place the egg into the water and cook for approximately 3-4 minutes 
5. Remove the egg from the water with a wooden spoon and place on a paper towel to drain off any excess water 

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