The squash blossoms I picked up from the farmer’s market Thursday were on my mind when I went out for Italian last night. I didn’t want to batter and fry them and I didn’t want to make a summer soup.
I decided the flat, square homemade noodles that accompanied the abundance of everything else would be amazing with a chiffonade of blossoms and a little cheese. I headed out to Saturday’s farmer’s market on a mission for local cheeses! Not my usual food of choice but I was inspired!
Here is what I did:
1 Tbs unsalted butter
1 medium red onion, finely chopped
1 stalk of celery, finely chopped
2 patty pan squash, finely chopped
small handful of Italian parsley, finely chopped
10 zucchini blossoms, quartered from stem to tip
Himalayan sea salt
2 cups vegetable broth, preferably homemade
1 egg yolk
½ lb. pappardelle
Pecorino Romano, finely grated
Small wheel of chevre
Heat a large pot of salted water over high heat for your pasta.
In a large skillet, warm a small amount of olive oil and the butter over medium heat. Add the onion, celery, patty pan squash, and Italian parsley, and cook, stirring occasionally, until the vegetables are translucent. Add the zucchini blossoms, a pinch or two of salt, and the saffron, and stir gently to mix. Add about ¾ cup of broth, and stir to combine. Raise the heat to medium-high and add the rest of the broth a splash or two at a time, taking about 5-8 minutes to add it all. Stir frequently. Allow the sauce to simmer until most of the liquid has evaporated and only a small amount of thickened broth remains in the pan. Remove from the heat.
In a small bowl, whisk the egg yolk slightly with a fork.
Cook the pasta until tender but al dente. When the pasta is almost ready, place the zucchini blossom sauce back over medium heat. Use a small measuring spoon, scoop up about 3 Tbs of pasta water and, whisking constantly with a fork, gradually add the hot water to the egg yolk: together, they should make a loose, pale yellow liquid. Pour this mixture into the sauce in the skillet, add small pieces of chevre, stirring well. Using tongs or a spider, scoop the finished pasta from its pot into the skillet, and toss with the sauce over medium heat for about 30 seconds.