Tagliolini Con Fiori ( Fresh Pasta With Orchids ) |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Ingredients:
1 lb tagliolini |
1 orange |
12 strawberries |
8 ounces raspberries |
1/4 cup heavy cream |
4 tablespoons parmigiano-reggiano cheese |
2 teaspoons butter |
15 edible orchids (leave few for decoration) |
salt and pepper |
Directions:
1. In a large pan melt butter add diced strawberries, raspberries and orange's juice.
2. Add flowers and simmer until wilted at this point add cream,
3. Salt and pepper.
4. Bring to boil for few minutes until sauce thickened a little.
5. Cook pasta al dente in salty water, drain and place in pan with sauce; toss together,
6. Add cheese. Serve topping with remaining flowers.
|
|