Recipe: Paglia e Fieno with Ricotta Cream, Zucchini Blossoms, and Ham Cubes
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg-based Paglia e Fieno pasta | 320g |
| Ricotta cheese (cow’s milk) | 300g |
| Cooked ham (cubed) | 100g |
| Zucchini blossoms | 12 |
| Vegetable broth | 200ml |
| Fresh spring onion | 1 |
| Extra virgin olive oil | As needed |
| Nutmeg | As needed |
| Salt | A pinch |
| Black pepper | As needed |
Instructions:
-
Prepare the Ricotta Cream:
Begin by preparing the creamy ricotta sauce. In a bowl, soften the ricotta cheese by adding a couple of ladles of vegetable broth, a pinch of salt, and freshly ground black pepper. Mix everything thoroughly until smooth, and set aside. -
Prepare the Zucchini Blossoms:
Gently clean the zucchini blossoms by removing the internal pistils and the outer petals. Slice the blossoms into thin strips and set them aside. -
Cook the Spring Onion and Ham:
Take the spring onion and trim off the tough green parts and the root ends. Slice the tender portion thinly. In a pan, heat a drizzle of extra virgin olive oil and sauté the spring onion until it softens and turns translucent. Add the cubed cooked ham to the pan, allowing it to warm through. Once the ham is heated, transfer everything into the pan with the sautéed spring onion. -
Combine Ingredients:
Gently fold in the zucchini blossoms into the pan with the sautéed spring onion and ham, allowing the flavors to combine. Let it cook for a minute or two. -
Cook the Pasta:
In a separate large pot of boiling salted water, cook the Paglia e Fieno pasta according to the package instructions until al dente. Once cooked, drain the pasta, reserving a little pasta water for later use. -
Assemble the Dish:
Add the cooked Paglia e Fieno pasta to the pan with the sautéed mixture of ham, zucchini blossoms, and spring onion. Gently toss everything together to combine, adding a little of the reserved pasta water if needed to help the sauce come together. -
Final Touch:
Spoon the ricotta cream onto your serving plates. Then, add the pasta mixture on top. Garnish with a sprinkle of fresh ground black pepper, and serve immediately!
Serving Tip:
This dish pairs beautifully with a light, crisp white wine, such as a Sauvignon Blanc, which complements the creamy ricotta and the fresh flavors of the zucchini blossoms. Enjoy your fresh, seasonal Italian meal!
This recipe blends fresh ingredients to create a rich yet delicate pasta dish that balances the creaminess of ricotta with the earthiness of zucchini blossoms and the savory bite of ham. Perfect for a cozy dinner with loved ones or a special occasion.
