Malloreddus with Zucchini Flowers, Ricotta & Saffron
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
503 kcal
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Course
Main Course
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Cuisine
Italian
Malloreddus with Zucchini Flowers, Ricotta & Saffron
Description
This recipe utilizes malloreddus, a form of Sardinian gnocchi, cooked in salted boiling water until al dente. Meanwhile, zucchini flowers are cleaned thoroughly, then cut into strips after removing stems and stamens. Onions are sautéed gently in olive oil until soft, to which the zucchini flower pieces are added and cooked briefly over low heat.
Ricotta cheese is mixed with soaked saffron threads and their water, finely chopped basil, olive oil, salt, and pepper to create a smooth, aromatic sauce. Pasta cooking water is incorporated into the ricotta mixture to achieve a creamy consistency. This mixture is combined with the sautéed vegetables, then mixed with the drained pasta, allowing the flavors to meld.
The dish's distinctive elements include the tender texture of malloreddus contrasted with the delicate zucchini flowers and the subtle, earthy saffron aroma. It can be served with grated pecorino cheese, enhancing the savory taste. Substitutions such as cavatelli or small tubular pasta are viable if malloreddus is unavailable, and zucchini can replace zucchini flowers as a variation.
Ingredients
- 12 ½ oz Malloreddus Sardinian Gnocchi
- 20 zucchini flowers crowns cut into strips, stems and stamens removed
- 5 ¼ oz ricotta cheese sheep's or cow's milk preferred, fresh
- ½ teaspoon saffron soaked in 3 tablespoon warm water for at least 20 minutes, threads
- 1 onion finely chopped
- 3-5 tablespoon extra virgin olive oil
- salt for pasta water and to taste
- black pepper to taste, ground
- pecorino cheese optional, grated
Instructions
- Bring a pot of water to boil for the pasta. Once it starts to boil add salt and bring it to a boil again. Then, cook the malloreddus to al dente according to the package instructions.
- While the pasta cooks prepare the zucchini flowers by carefully washing them and cutting the crowns of the zucchini flowers into strips after removing the stems and the stamens.
- In a deep frying pan or deep sauté pan heat olive oil over medium heat and sauté the onion until softened. Add the zucchini flower pieces and cook on low heat for a few minutes, stirring frequently. Turn off the heat and set aside.
- In a bowl mix the ricotta cheese, chopped basil, soaked saffron (including the water), a drizzle of olive oil, a pinch of salt, and black pepper.
- Incorporate half a cup of the pasta cooking water to achieve a creamy consistency.
- Mix the ricotta saffron cream into the pan with the zucchini flowers and onion.
- Drain the cooked malloreddus reserving a bit more of the cooking water. Add the malloreddus to the pan with the zucchini flowers, ricotta, and saffron mixture. Mix together, adding a splash of reserved pasta water if it's too thick.
- Dish out the creamy pasta garnished with additional chopped basil and optionally grated Pecorino romano.
Notes
- If malloreddus pasta is unavailable, use cavatelli or small tubular pasta like elbow macaroni as a substitute.
- Fresh zucchini can replace zucchini flowers if you cannot find them; cut into small pieces for a similar effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 19mg | 6% |
| Sodium | 38mg | 2% |
| Potassium | 280mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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