Cavatelli with zucchini flowers, mussels, and saffron
- Energy Kcal 1214
- Carbohydrates g 115.1
- of which sugars g 5.5
- Protein g 38.2
- Fats g 66.8
- of which saturated fat g 14.17
- Fiber g 5.4
- Cholesterol mg 210
- Sodium mg 836
- Difficulty: Easy
- Prep time: 45 min
- Cook time: 15 min
- Serving: 4
- Cost: Average
- Note plus 30 min for pasta resting in the fridge
PRESENTATION
So you're thinking about bringing a little slice of southern Italy into your kitchen, huh? Well, cavatelli ai fiori di zucca cozze e zafferano is definitely the way to go. Really. It’s all about the tender bite of handmade cavatelli—those really, really good little pasta shapes that soak up sauce like you wouldn’t believe. And look, coastal folks swear by pairing these with mussels and saffron. The saffron gives it this gorgeous golden color and a rich aroma that just fills the room. Seriously, it’s incredible. But what truly makes this dish special are the fresh zucchini flowers. You gotta find the plump ones, not curling, with petals just barely open. They’re more than just a pretty face—they’re mixed into the sauce for a fresh, sweet twist and sometimes stuffed with burrata and dried tomato, then battered and fried for a crispy surprise. I mean, it’s just so so good! This combo of land and sea flavors, plus its colorful presentation, is a hit in places like Puglia and Campania.
Cavatelli con fiori di zucca e cozze is perfect for sharing. Whether you're trying to impress guests or just craving a taste of southern Italian summer, it’s a winner. The saffron in the sauce adds this subtle earthy kick, while the mussels bring a hint of brininess to balance out the moist burrata inside those stuffed flowers. And every bite offers something different—pasta, seafood, maybe a crunch from the fried zucchini blossoms. And here’s the deal: even if you can’t find cavatelli, linguine works too. No question, there’s a reason why cavatelli con cozze e zafferano is loved by those who dig bright, tangy flavors and easygoing meals that still look super impressive. Next time you’re in the mood for a real southern Italian treat, you gotta try this combo. The fresh flowers and savory mussels can turn any dinner into a summer celebration. Dishes like ricetta cavatelli fiori di zucca cozze really capture what southern Italian cooking is all about—fun, colorful, and incredibly tasty.
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INGREDIENTS
- For the cavatelli
- Type 00 flour 2 cups (250 g)
- Semolina 1 ½ cup (250 g)
- Water 1.1 cups (260 ml)
- Extra virgin olive oil 2 spoonfuls
- For the work surface
- Semolina to taste
- For the sauce
- Zucchini flowers 6 cups (200 g)
- Mussels 4.4 lbs (2 kg)
- Saffron 1 bag
- Garlic 1 clove
- Parsley to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the batter
- Sparkling water 0.6 cup (150 ml)
- Type 00 flour 0.4 cup (50 g)
- Baking soda ½ tsp
- Fine salt to taste
- For the zucchini flower filling
- Burrata cheese 2.1 oz (60 g)
- Dried tomatoes in oil 4 - Pachino
- For frying
- Peanut seed oil 2 ⅛ cups (500 ml)
How to prepare Cavatelli with zucchini flowers, mussels, and saffron
To prepare the cavatelli with zucchini flowers, mussels, and saffron, start by making the pasta: take a bowl, pour in the all-purpose flour and semolina flour 1. Then add a pinch of salt (optional) 2, water 3, and oil.
Start kneading 4 vigorously with your hands. Transfer the dough onto a floured work surface and continue kneading by hand until you obtain a smooth and homogeneous dough 5, which you will wrap in plastic wrap 6 and let rest for 30 minutes outside of the fridge. If you want more information on the preparation and storage of cavatelli, consult the Cooking School: cavatelli, which you can find Cavatelli.
While the cavatelli dough is resting, focus on the mussels: transfer them to a large bowl and wash them thoroughly under running water 7. With a vigorous motion, manually detach the beard, or byssus, that protrudes from the shells 8. Then, still under fresh running water, scrub the mussels vigorously to remove any impurities, using a steel wool pad or a stiff brush 9. Discover with the Cooking School: how to clean mussels, how to perform this operation best.
Then take a large non-stick skillet and heat a drizzle of oil with a peeled garlic clove. When the garlic is golden, add the cleaned mussels 10. Cover with a lid and cook over medium heat; after about 5 minutes, the mussels will open. At this point, turn off the heat and remove the shells with your hands 11, leaving only 8 with the shell, the most beautiful and large ones, for decorating the plates. Now dissolve the saffron with a tablespoon of the mussel cooking liquid and add it to the skillet 12, then stir until the sauce is colored. Add salt and pepper to taste, and if desired, add chopped parsley.
Prepare the ingredients that will fill the zucchini flowers to decorate the plate: place the burrata on a cutting board and slice it into small enough pieces to stuff the zucchini flower 13. Then, also cut the dried tomatoes in half 14, and if using oil-packed dried tomatoes, dry them with a paper towel before cutting. Now choose 4 large zucchini flowers to fill from the total amount. Place them on a cutting board and remove only the excrescences and the stem, keeping the lower cup to prevent the filling from leaking out. Gently spread them apart and stuff them with a slice of burrata and a halved dried tomato 15. Twist lightly to close them and set them aside in the fridge after placing them on a plate.
Now clean the zucchini flowers that you will incorporate into the sauce with the mussels. Wash the flowers thoroughly by gently immersing them in cold water, then drain and place them to dry on a dry cloth with which you will lightly pat them. Transfer them to a cutting board and remove the stem and excrescences 16. Extract the fleshy pistils inside 17 and cut the flowers longitudinally into strips 18. Set them aside in the refrigerator; you will add them at the end because their cooking is quite short.
Now prepare the batter for the zucchini flowers that will decorate the plate: place the sifted flour in a bowl, add the baking soda 19, a pinch of salt, and the sparkling water 20. Stir vigorously with a whisk to prevent lumps 21 and store the batter in the fridge covered with plastic wrap until ready to use.
After the 30 minutes of rest for the dough, take out the dough ball, transfer it to a work surface dusted with semolina flour. Take a piece of dough at a time and roll it, forming ropes about 0.4 inches in diameter 22. Cut the rope into many small pieces of about 0.4 inches 23 and indent each piece by pressing it with your fingertips inward 24. At this stage, it is important to keep the rest of the dough covered with plastic wrap to prevent it from drying out.
Cover a tray with a tea towel, sprinkle it with semolina, and transfer the cavatelli to it 25. Fill a large pot with plenty of salted water, bring to a boil, and add the cavatelli. Cook for about 3-4 minutes, checking the cooking with a taste test 26. While the cavatelli are cooking, take the batter out of the fridge and coat the stuffed zucchini flowers 27.
Heat the seed oil (preferably peanut oil) in a small pot, and when it is hot, i.e., when it reaches a temperature of about 356°F, immerse the stuffed zucchini flowers 28. Let them fry for a few minutes, and when they are golden and crispy, drain them with a slotted spoon 29 and let them dry on a tray covered with paper towels. After the 3-4 minutes of cooking, drain the cavatelli and add them to the sauce with the mussels, where you will continue cooking for another two minutes over high heat to concentrate the sauce and flavor the cavatelli 30.
At this point, add the zucchini flower strips you set aside 31 and toss them with the sauce and cavatelli until they wilt and everything is combined 32. Adjust the salt and pepper if necessary. All that's left is to plate the cavatelli with zucchini flowers, mussels, and saffron and decorate the plate with a stuffed zucchini flower 33!