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Paccari pasta with pumpkin flowers | A recipe from Cilento




paccheri con fiorilli alla cilentana

This is a quick and fresh recipe and it is made with vegetables of the season, garlic and extra virgin olive oil. The final touch is given by the goat cacioricotta cheese which is grated as you wait and it gives the right salty taste to the dish

by Paola Pignataro

Ingredienti Ingredients for 2 people

200 gr paccheri pasta

about twenty medium sized pumpkin flowers

4 spoonfuls of extra virgin olive oil

1 clove of garlic

goat cacioricotta cheese


salt to taste

Preparazione Directions

Cleand and wash the pumpkin flowers. Bring the water to a boil. In the meantime, brown a clove of garlic in the oil (then remove it) in a high and capacious pan. Add the chopped pumpkin flowers and cook them for two minutes. Strain the pasta slightly underdone, mix it with the pumpkin flowers and stir on the heat for one minute. Add plenty of fresh basil and grated cacioricotta cheese from Cilento.


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