Parmisan Perline with courgettes, zucchini flowers and roasted pine nuts

  • 1 pack Parmisan Perline
  • 2 zucchini
  • fucchini flowers (at least 6)
  • 1 handful roasted pine nuts
  • Parmisan to taste
  • extra-virgin olive oil
  • 1 clove of garlic
  • black pepperĀ 
Roast pine nuts in a non-stick pan for few minutes and keep them aside. Clean zucchini flowers by removing bottom and pistil. Cut them finely through the length and put them aside. Clean zucchini. Remove the central part and save the green part. First cut it in stripes and then finely dice them. Heat a tablespoon of extra-virgin olive oil with a clove of garlic in a large non-stick pan. Then remove the garlic and brown courgettes. Cook perline in abundant salty water brought to the boiling point, cook them "al dente". Keep a bit of cooking water in reserve. As soon as perline are ready add them to zucchini with a bit of water and let them get flavoured. Then add more cooking water and zucchini flowers. Add pine nuts. Add salt and pepper and dish everything up with some spoons of Parmisan.
Cooking time:
20 minutes

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