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Meanwhile I peeled into tagliatelle stripes the courgette turning it around until there were only tiny invisible seeds all along its centre, I did not use that.
The water came to boil, I added two handfuls of sale grosso and tossed the courgette's tagliatelle in for 3 mins. I took them out with what I call "ragno" that is a big inox spoon with square holes (???) and transferred them into the saltapasta pan, where I had put the flowers reduced into very tight stripes.
Add only a little water while you cook your best brand spaghetti (even better if they are home made) and that's it.
30 maggio 2009