Ingredients

• 500 g of Maccheroncini al torchio
• 200 g of Prosciutto di Modena (from the end of the ham)
• 200 g of fresh courgettes
• 100 g of fresh or frozen courgette flowers 100 ml of fresh cream
• 50 g of scales of Parmigiano
• 1 clove of fresh garlic, chopped
• 100 ml of extra virgin olive oil

Preparation

Clean the end of the Prosciutto di Modena, making sure that any rancid parts are eliminated, and then run through a mincing machine or chop into very small cubes. Wash the courgettes and chop into medium-sized cubes.
Place some olive oil and garlic in a frying pan and heat over a high flame. Add the Prosciutto di Modena and cook for a few minutes before adding the courgettes. Add a little salt and continue cooking for 3-4 minutes. Meanwhile, wash the courgette flowers and cut them into strips, then add them to the Prosciutto di Modena and courgettes with the cream and cook until the sauce reaches the required density.

Boil a pan of water, adding salt to taste, and cook the Maccheroncini to an “al dente” consistency. Drain and add to the sauce in the pan and toss over a high flame for 1-2 minutes. Serve on a warmed plate, with a sprinkling of scales of Parmigiano.