Pasta with pine nuts, currants and zucchini flowers from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School by Stephanie Alexander and Maggie Beer
- canned anchovies
- dried currants
- parsley
- verjuice
- pine nuts
- zucchini blossoms
- egg yolks
- Giusto's Baker's Choice Flour
-
EYB Comments
See recipe for other ideas for pasta.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.