Spaghetti with Truffle Paste and Zucchini Flowers from Leaves from The Walnut Tree: Cooking of a Lif
Pick zucchini flowers with a tiny zucchini no bigger than 5 cm/2 in long. Wash the flowers, remove the stamens and cut the vegetable part into thin slices leaving a tiny bit attached to the flower....
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- 1 white truffle (optional)
- 4 tablespoons truffle paste
- 1 clove garlic, finely chopped
- 350 g/12 oz spaghetti, cooked al dente and drained
- 8 zucchini flowers
- salt and freshly ground white pepper
- freshly grated Parmesan cheese
- 100 g/3½ oz butter
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