Tagliolini with pumpkin flowers
320 g of fresh egg pasta,
14 flowers of pumpkin,
1 sachet of saffron,
50 g of butter,
½ glass of milk,
2 tablespoons extra virgin olive oil,
The pumpkin flowers must first be fresh. They can be both male, bigger and better usable in the kitchen, and female, smaller. They are prepared by removing the internal filament, they are washed gently taking care not to damage them and they are dried over a towel. Rich in vitamin A, they are digestible, diuretic and refreshing.