Start with the zucchini: trim the ends and remove the central part, then cut the green part into thin strips. Season the zucchini with oil, salt and parsley. Transfer to a grill and cook over high heat, turning occasionally, for about 5 minutes.
Meanwhile, remove the shells and intestinal veins from the prawns, then cut them into small pieces.
Sauté the prawns in a pan with a sprig of thyme and a drizzle of oil. After one minute, add the grilled zucchini and roughly chopped almonds. Cook for another minute, then remove from the heat.
Cook the Nonna Rina Girasoli with zucchini blossoms and Stracciatella in plenty of boiling salted water. Drain when al dente and transfer directly to the pan with the sauce.
Return the pan to the heat and toss the Girasoli for a few moments, allowing all the flavours to come together.
The Girasoli with zucchini blossoms and Stracciatella, prawns, grilled zucchini and almonds are ready to plate and serve.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
