Spaghetti From Aquila - {Spaghetti All'Aquilana}

Recipe Ingredients

2 cups	474ml	Extra-virgin olive oil - plus
4 tablespoons	60ml	Extra-virgin olive oil - for frying
12		Squash blossoms - center parts removed
1		Onion - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1 cup	146g / 5.1oz	Pinch saffron threads - crushed in a (large)
		Mortar and dissolved in water
1 cup	237ml	Brown Chicken Stock - (see recipe)
1 lb	454g / 16oz	Spaghetti
1		Egg - beaten
1 cup	237ml	Freshly-grated pecorino Romano

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a tall-sided pot, heat the 2 cups oil to 350 degrees. Cook the squash blossoms in the hot oil for 30 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

In a 12- to 14-inch saute pan, heat the remaining oil over high heat, and add the onion. Cook for 5 minutes, until golden brown, then add the parsley, saffron, and chicken stock, and bring to a boil. Cook over high heat until reduced by half, and season with salt and pepper, to taste.

Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg. Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta. Divide evenly among six warmed pasta bowls, top with grated cheese and serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E34) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.