Fusilli Flower in the Garden
A perfect combination of flavours, aromas, scents and colours!
This recipe was prepared by Chef Salvatore Guccione during the Letti di Notte Festival in Carmagnola at the Cascina della Vigna on June 6th.
Ingredients
Fusilli
Extra virgin olive oil
Mixed Herbs:
Nettles, elderberry, dill, wild fennel, parsley, sage, bay leaf, rosemary, spinach, chard, carrot, borage, mint, lemon balm, St. Peter's wort, celery, dandelion, lovage (mountain celery), basil, purslane, mallow and amaranth
Mixed Flowers:
Pansies, Marigolds, Geraniums, Impantis, Daisies, Jasmine, Tamacetus, Chamomile, Courgette Flowers, Blue Chicory Flowers, Primroses, Rose Petals, Blue Borage Flowers, Yarrow, Snapdragons, Poppies, Marigolds and Begonias
Grated cheese
salt
Preparation
1) Bring the water to a boil and add all the herbs. Boil for a few minutes and drain
2) Emulsify the herbs in a mixer with plenty of EVO oil. Add salt to taste.
3) Bring the water to a boil, we recommend it without salt to leave the flavor of the pasta unchanged!
4) Add the pasta cooked al dente with the herbal emulsion and sauté
5) Serve the pasta and add plenty of grated cheese
6) Decorate by adding all the Flowers from the list
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