- Fry the guanciale in a frying pan until golden brown and set aside, keeping it warm.
- 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.
- 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.
- Cook the Whole Wheat Mezzi Rigatoni no. 844 in salted boiling water until al dente.
- Drain into the frying pan, add the pumpkin flowers, with the inner pistil previously removed and cut into 2-3 pieces, and the guanciale.
- Toss to combine evenly and transfer to the plates.
- Top with a grind of pepper and a little grated salted ricotta.
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
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