Mezze penne pasta shapes with rose petal cream, a springtime starter with a delicate taste.
In May roses are at the height of their splendour and my wife, Daniela, who is a naturopath, at the sight of the first buds and intoxicated by the aroma, just couldn’t resist and got straight to work in the kitchen. Try it out yourselves, this recipe for mezze penne with rose petal cream is very easy to prepare but, above all, it is delicious.
Rugosa roses, 3 flowers
Mezze penne (s short pasta shape), 160 gr.
Shallot, 1 bulb
Rice bran oil, as required
Soy cream, 200 gr.
Nutmeg, as required
Clean the rose petals with a cloth. Chop the shallot and put it to sauté in a non-stick frying pan with the rice bran oil. When the shallot is golden, add the soy cream and leave to cook for 5 minutes, stirring from time to time.
Cut the petals into strips and add them to the ingredients in the frying pan, then lower the heat and cook the sauce for another 3 minutes. Set aside a few petals to decorate the dish. Heat a saucepan full of water and, when it comes to the boil, cook the mezze penne.
When the pasta is cooked, strain it well and tip it into the frying pan to mix it with the sauce. Put the pasta into bowls adding a sprinkling of nutmeg, finally decorate the dishes with the petals you set aside.
Photo: Tiroko-chan, Carly Lesser & Art Drauglis