You may also like
Categories:
extra-virgin olive oil blossoms onion salt Italian parsley saffron threads brown chicken stock spaghetti egg freshly grated Pecorino Romano extra-virgin olive oil chicken carrots onions celery tomato paste black peppercorns parsley stems
Viewed: 66 - Published at: 4 years agoIngredients
- 2 cups extra-virgin olive oil, plus 4 tablespoons, for frying
- 12 squash blossoms, center parts removed
- 1 onion, finely chopped
- Salt and freshly ground black pepper
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- Large pinch saffron threads, crushed in a mortar and dissolved in water
- 1 cup brown chicken stock, recipe follows
- 1 pound spaghetti
- 1 egg, beaten
- 1 cup freshly grated pecorino Romano
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
Method
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a tall-sided pot, heat the 2 cups oil to 350 degrees F. Cook the squash blossoms in the hot oil for 30 seconds, the remove with a slotted spoon and drain on paper towels.
- Season with salt and pepper.
- In a 12 to 14-inch saute pan, heat the remaining oil over high heat, and add the onion.
- Cook for 5 minutes, until golden brown, then add the parsley, saffron, and chicken stock, and bring to a boil.
- Cook over high heat until reduced by half, and season with salt and pepper, to taste.
- Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg.
- Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta.
- Divide evenly among six warmed pasta bowls, top with grated cheese and serve immediately.
- In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
- Add all the chicken parts and brown all over, stirring to avoid burning.
- Remove the chicken and reserve.
- Add the carrots, onions, and celery to the pot and cook until soft and browned.
- Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
- Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
- Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
- Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
- Stir the stock to facilitate cooling and set aside.
- Refrigerate stock in small containers for up to a week or freeze for up to a month.
- Yield: 1 1/2 quarts
