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COURGETTE SPAGHETTI<br />
WITH SQUASH FLOWERS,<br />
FETA, HAZELNUTS AND<br />
GRAIN MUSTARD<br />
VINAIGRETTE<br />
servings 4<br />
Wash <strong>the</strong> courgettes and cut with <strong>the</strong> special utensil to create<br />
spaghetti. Sauté in a frying pan for 2 minutes with <strong>the</strong> squash flowers<br />
and a tablespoon of Extra Virgin Olive Oil. Add salt and pepper to<br />
taste and leave to cool.<br />
Prepare <strong>the</strong> vinaigrette blending <strong>the</strong> mustard with <strong>the</strong> oil, white<br />
balsamic Condiment, honey, salt and pepper. Season <strong>the</strong> courgette<br />
spaghetti. Serve with <strong>the</strong> crumbled feta and hazelnuts<br />
INGREDIENTS:<br />
4 courgettes<br />
8 squash flowers<br />
100g of feta<br />
30g of roasted hazelnuts<br />
2 tbsp of grain mustard<br />
3 tbsp of Filippo Berio White<br />
Balsamic Condiment<br />
1 tsp of honey<br />
5 tbsp of Filippo Berio Extra<br />
Virgin Olive Oil
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