Whole wheat mezzi rigatoniwith pumpkin flowers, guanciale and salted ricotta

N. 844

20 min
15 min
4 people
Easy

INGREDIENTS

Organic Whole Wheat Mezzi Rigatoni no. 844 320 g
Saffron 1 sachet
Guanciale cut into strips 100 g
Pumpkin flowers 10
Zucchini 2
Salted ricotta 1/2
Garlic clove 1
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

PREPARATION

  1. Fry the guanciale in a frying pan until golden brown and set aside, keeping it warm.
  2. In the same pan, gently fry the garlic clove in a little oil. Add the courgettes cut into wedges, season and cook for 2-3 minutes.
  3. Dissolve the saffron in a glass of hot water and pour into the pan. Cook for a further 2-3 minutes until the courgettes are tender, but not mushy.
  4. Cook the Whole Wheat Mezzi Rigatoni no. 844 in salted boiling water until al dente.
  5. Drain into the frying pan, add the pumpkin flowers, with the inner pistil previously removed and cut into 2-3 pieces, and the guanciale.
  6. Toss to combine evenly and transfer to the plates.
  7. Top with a grind of pepper and a little grated salted ricotta.

Recommended pasta for this recipe

Mezzi rigatoni
N. 844 - Italian wheat
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