Poppies golden spaghetti
11.2 ounces (320 gr.) spaghetti
1 package saffron
2 egg yolks
2.8 tablespoons (40 gr.) grated Parmesan cheese
20 poppies flowers
2 teaspoons poppy seeds
Dissolve the saffron in 2 tablespoons of warm water. Gently wash the flowers and set aside the petals. In a bowl, slightly whisk the egg yolks, add dissolved saffron, the cheese and season with salt and pepper. Add the poppy petals and mix gently, until well combined. In a large pot of salted boiling water cook the pasta, drain the spaghetti “al dente”, pour them in a large bowl and season with the sauce and olive oil. Sprinkle with poppy seeds and serve immediately.