Monday, July 7, 2008

Squash Blossom Alfredo

After finding squash blossoms at the market, it was my goal to try and reproduce a fettuccine dish I had eaten in Rome many years ago. It was a delicately flavored cream sauce that had left a memorable impression.


24 squash blossoms
1/2 cube butter
1/4C flour
1/2C whipping cream
1C milk4 oz. freshly grated parmigiana


Remove the blossom petals from the stamens and set aside. Melt the butter in a pan large enough to fit the sauce and one pound of cooked pasta (fettuccine). Add the flour and stir over a low heat until the flour cooks but is not browned. Add the cream and stir until the paste is smooth, then add enough milk to make a slightly thick sauce.

Grate nutmeg to taste, maybe 1/2t, stir in, then chop the squash blossoms lengthwise to 1/8" wide and add to the cream sauce. Stir the blossoms into the sauce until wilted, and take off the heat.

Add the grated cheese to the cream sauce and taste to see if you need to either add more cheese or some salt to bring out the flavor of the squash blossoms. Toss in 1lb. of cooked and drained pasta, then plate and serve piping hot.

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