Zucchini and courgette flower pasta soufflés with pancetta and mozzarella
Preparation
30 minutes
Cooking
25 minutes
Portions
2
Difficulty
Average
Ingredients
- Ditali rigati 120 gr
- Garlic 1 clove
- 2 courgettes
- Courgette flowers 4
- Bacon 50g
- Flour 30 g
- Butter 30 g
- Milk 300 ml
- Mozzarella 100 g
- Extra virgin olive oil
- Salt
Procedure
Dice the zucchini. Grate the garlic clove into a pan and add the zucchini. Sauté for 5 minutes, stirring occasionally. Season with salt.
Prepare the béchamel sauce by melting the butter and adding the flour, then the milk. Bring to a boil and season with salt. Remove half of the zucchini and blend them into the béchamel sauce to make a zucchini béchamel.
Cut the mozzarella into pieces and place in a colander to drain off any excess liquid. Cook the pasta 2/3 of the way through, drain, and toss with the zucchini béchamel, pancetta, and diced zucchini. Line the baking dishes with the zucchini blossoms brushed with extra virgin olive oil. Fill halfway with the pasta, top with the mozzarella, and cover with the pasta. Cover with the béchamel sauce.
Bake in a preheated static oven at 180 degrees for about 20 minutes.