“Food feeds the body, but flowers the soul “this is Gioacchino Vitale when it speaks of its flowers, the refreshment of the soul, the pollen of life. Gioacchino is in love with his work that he has been carrying on with his brothers for generations. It has one of the oldest nurseries and shops in Palermo, Vitalflora, where you can breathe fresh air, perfumed and, above all, true friendship. Gioacchino, in fact, is the friend we all would like to have, sincere, loyal, affectionate and always ready to give you a hand. Not only does it envelop you with its cheerful character, but it makes you dream of a world made of precious flowers and unique beauties. His family is the center of his existence; his wife collaborates with him lovingly and all their efforts are focused on the good and future of their two children. Provincial President Federfiori Confcommercio Palermo and Vice President Federfiori Confcommercio Sicily, Gioacchino manages to combine the commitment for work and dedication to his family without ever leaving anything out, with great seriousness and professionalism, putting love and passion in everything he does. Today he wanted to dedicate his dish to us in honor of the month of May which has the Rose as its main flower.

CHEF

Gioacchino Vitale

KITCHEN

Palermitana

DIFFICULTY

facile

DATA FOR PREPARATION

20 min
Prep

15 min
Cooking

35 min
Total

4 People
Doses

Recipe

INGREDIENTS
  • Wide noodles pasta 450 gr

  • Lean cooked ham 200 gr

  • Extra virgin olive oil 30 cl

  • Edible pink roses n.3

  • Fresh liquid cream 200 gr

  • Shallot 40 gr

  • Nutmegq.b.

PREPARATION
  • To prepare the tagliatelle with rose petals, start by putting the water for the pasta on the fire and meanwhile chop the shallot, pour it in a pan together with the extra virgin olive oil, making it brown and stirring to prevent sticking to the pan
  • Cut the ham into cubes and set aside 50 g for the final garnish

  • When the shallot is golden brown, add 150 g of diced ham

  • Let fry over high heat for a few minutes, until they change slightly in color; add the liquid cream and grate the nutmeg to your liking

  • Add also salt and white pepper and, after mixing everything, turn off the heat and blend with an immersion blender until you have obtained a smooth and homogeneous cream

  • At this point, put the pasta to cook and in the meantime carefully remove all the petals from the edible roses by cleaning them with a damp cloth and being very careful not to ruin them by cutting them into thin strips

  • Drain the pasta al dente and keep the cooking water to make the sauce creamy and more liquid; mix and add the 50 g of cooked ham previously set aside and the strips of petals, mixing gently. Serve the noodles with hot rose petals. For the decoration of the plate 5 whole petals are enough to be inserted in the edges of the plate.

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