Pennette with zucchini blossoms from Trattoria Cooking: More Than 200 Authentic Recipes from Italy's Family-style Restaurants by Biba Caggiano

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Notes about this recipe

  • Breadcrumbs on August 07, 2011

    Pennette con Fiori di Zucchine – p. 112 This was a wonderful, summery dish that came together fairly quickly after the zucchini flowers were cleaned, had their pistils removed and sliced lengthways into quarters. Instead of using zucchini, I sliced some summer squash which was in abundance at our farmer’s market this week. I also used bacon instead of pancetta since I thought the smoky flavour would be nice w the other ingredients. Since bacon tends to be fattier than pancetta, I also omitted the 1/4 cup of olive oil. I would say that the flavour of the zucchini flowers was lost in this dish. Not sure if the smokiness of the bacon contributed to this issue however since the other flavours were so pleasing, I didn’t feel the zucchini flowers added anything other than visual appeal so they weren’t really worth the effort that went in to preparing them. That said, this was a rich and delicious wine-friendly meal that I’ll happily make again. Excellent!

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