Tuffoli with zucchini, cauliflower, Culaccia, egg and saffron

02/12/2012 - Ingredients for 4 people:

- 400 g Tuffoli "Pastificio Mancini"
- 70 g Culaccia "Salumificio Rossi"
- 10 mg saffron threads "Crocus Maremma"
- 1 small zucchini
- 50 g cauliflower
- 1 egg
- 3 tablespoons milk
- Salt and pepper
- Extra Virgin Olive Oil 110 e lode "Oleificio Gulino"
- Parmigiano Reggiano aged 36 months

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Tuffoli "Pastificio Mancini"
- 70 g Culaccia "Salumificio Rossi"
- 10 mg saffron threads "Crocus Maremma"
- 1 small zucchini
- 50 g cauliflower
- 1 egg
- 3 tablespoons milk
- salt and pepper
- Extra Virgin olive Oil 110 e lode "Oleificio Gulino"
- Parmigiano Reggiano aged 36 months

A very creative version of Carbonara.

Soak the saffron threads for an hour in the milk.

Cut the zucchini, the Culaccia and the cauliflower into small pieces and cook in a little olive oil in a pan for about 10 minutes on medium heat. Season with salt and pepper.

Give the saffron with the milk, the egg and the grated Parmesan cheese in a bowl and mix well. Cook the pasta for about 10 minutes until al dente, drain and add them for a minute in a frying pan with the vegetables. Put the hot pasta into the bowl with the egg and mix well. Serve with plenty of grated Parmesan.

Recommended wine: Travaglini Gattinara 2006