Il Cucinologo
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Tagliatelle with Meatballs and Zucchini Blossoms

17/11/2023

The recipe for tagliatelle with meatballs and zucchini blossoms is a delicious encounter between egg pasta and meat, enhanced by the delicacy of the zucchini blossoms. Here is the recipe:

Ingredients

  • 300 g egg tagliatelle
  • 200 g ground meat (beef and pork mix)
  • 1 egg
  • 2 tablespoons grated Parmesan
  • Stale bread as needed
  • Milk as needed
  • Salt and pepper to taste
  • Nutmeg to taste
  • 8-10 zucchini blossoms
  • 1 garlic clove
  • Extra virgin olive oil
  • Meat or vegetable broth (if necessary)
  • Breadcrumbs (if necessary)

Preparation

  1. Let’s prepare the meatballs: in a bowl, put the ground meat, the egg, the grated Parmesan, salt, pepper, and a pinch of nutmeg. Add the stale bread previously soaked in milk and well squeezed. Mix all the ingredients until you obtain a homogeneous mixture. If the mixture is too sticky, you can add a bit of breadcrumbs; if it’s too dry, a bit of broth or milk.

  2. Form small meatballs from the dough, the size of a hazelnut.

  3. In a pan, heat a drizzle of extra virgin olive oil and add a garlic clove to flavor. Remove the garlic as soon as it is golden and add the meatballs.

  4. Cook the meatballs, turning them often until they are golden and cooked inside. If necessary, add a bit of broth to prevent them from drying out too much.

  5. Clean the zucchini blossoms by removing the pistil and cut them into strips.

  6. Add the zucchini blossoms to the meatballs and let them flavor for a couple of minutes.

  7. Meanwhile, bring a pot of abundant salted water to a boil and cook the tagliatelle al dente.

  8. Drain the pasta, reserving a little of the cooking water, and pour it into the pan with the meatballs and zucchini blossoms. If necessary, add a bit of cooking water to bind everything.

  9. Toss the pasta in the pan for a few minutes so that it absorbs the flavors well.

  10. Serve hot, with a sprinkle of Parmesan if desired.

Trivia

Tagliatelle are a classic of Emilian cuisine, which pair well with hearty sauces. The addition of zucchini blossoms, typical of lighter and more summery Italian cuisine, creates a perfect union between tradition and freshness. The meatballs make the dish substantial and pleasantly rustic.