VERMICELLI WITH ABRUZZESE SAUSE

INGREDIENTS:

for two persons: 4 pumpkin flowers, saffron, 2 spoons of extravergine olive oil, ¼ of bouillon cube, salt, 20 g of sheep milk cheese, half onion, parsley, one egg, black pepper, 200 g of vermicelli.

DIRECTIONS:
Clean the pumpkin flowers, wash and cut them with the parsley and the onion. Mix the compound with the oil, the saffron, hot water, salt and pepper and cook for some minutes. Sieve vegetables, prepare the broth with bouillon cube and mix, cooking for some minutes again. Add the egg and the sheep milk cheese. Dress the pasta with the sauce.