Caserecce, prawns, zucchini and courgette flowers.

DI Chiara Maci | 25 Sep 2018


The South always with me.

My goodness, how good it is, I would have eaten the whole pan probably. And not only me J

One of Maci’s top first courses.

You’re going to make it, aren’t you?



400g caserecce

3 or 4 zucchini (it depends on the size)

8 courgette flowers

14 peeled prawns

1 onion

Extra virgin olive oil




– Rinse the prawns and remove heads, shells and tails. Make a small incision with a sharp knife and also take off the intestine (the black thread).

– Wash zucchini and cut them into rounds.

– Rinse zucchini flowers carefully and clean them, taking off the green base and the pistil. Then cut them into “slices” vertically.

– Chop the onion finely and brown it into a pan with a little oil evo. Add zucchini and brown it all together.

– Halfway through cooking add the courgette flowers, towards the end also pour the prawns that will be ready in a few minutes. Adjust salt and pepper.

– Bring abundant water for pasta to boil, salt it when boiling and drop casarecce.

– Drain them al dente directly into the pan with seasoning and mix with a little boiling water.

– Serve with a little oil.

Photo By Chiara Maci
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