| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta, Flowers |
2 |
Servings |
INGREDIENTS
| 20 |
|
Nasturtiums |
| 2 |
|
Shallots; diced small |
| 1 |
ts |
Finely chopped fresh savory |
| 1 |
ts |
Finely chopped fresh thyme |
| 4 |
tb |
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
FOR GARNISH
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
A Message from our Provider:
“Don’t put a question mark where God puts a period.”