A creamy and delicate dish, tagliatelle with bechamel sauce, sausages, zucchini flowers, and provola cheese.
In a pan, let the garlic brown in the oil, add the sausages and let them brown and absorb the flavors. Deglaze with white wine over high heat, let it evaporate, cover the pan with a lid and cook through.
In another pan, heat the oil with the garlic and add the washed zucchini flowers with pistils removed (remember to pat them dry) and cook for about 7/8 minutes.
Meanwhile, cook the pasta in plenty of salted water and drain it al dente, mix with part of the bechamel sauce.
Cover the bottom of a baking dish with bechamel sauce, make a layer of pasta, add sausages, zucchini flowers, diced provola cheese, and a generous sprinkle of parmesan cheese, repeat the process with another layer of pasta. Finally, top with plenty of parmesan cheese.
Cook in an air fryer at 180 degrees for 10/12 minutes.
You can replace provola cheese with scamorza or mozzarella.
Italia, Campania
| Energy (kcal) | 217.58 |
| Carbohydrates (g) | 15.7 |
| of which Sugars (g) | 1.83 |
| Fat (g) | 12.7 |
| of which Saturates (g) | 4.33 |
| Protein (g) | 10.82 |
| Fiber (g) | 0.46 |
| Sale (g) | 0.37 |
