| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Flowers, Pasta |
2 |
Servings |
INGREDIENTS
| 20 |
|
Nasturtiums |
| 2 |
|
Shallots, diced small |
| 1 |
t |
Finely chopped fresh savory |
| 1 |
t |
Finely chopped fresh thyme |
| 4 |
T |
Sweet butter |
|
|
Salt & pepper |
| 4 |
|
Tiny yellow squash w/flowers |
| 4 |
|
Tiny green squash w/flowers |
| 1/2 |
c |
Chicken stock |
| 2 |
|
Servings of Tagliatelle |
|
|
Additional nasturtiums |
INSTRUCTIONS
Separate nasturtiums from stems and chop them. Blend flowers,
shallots, and herbs together with butter and season with salt and
pepper. Slice squash into thin rounds and squash blossoms into
ribbons. Keep each separate. Gently saute squash alone in half the
nasturtium butter for 2 to 3 minutes. Add chicken stock and squash
blossoms and simmer while you cook the pasta. Drain pasta and add it
with remaining nasturtium butter to squash; season and mix well. Serve
garnished with additional nasturtium blossoms. Variation: Delicate
vegetables that won't overpower nasturtium butter - for example, whole
shallots, fava beans, peas, or leeks - can be added or used in place
of squash. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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