Another speciality from Enna. Cook 400 gr. of pumpkin flowers for a while, drain and mince them; add 2 minced onions and ½ glass of olive oil. Add salt, pepper, a bowl of soup, a pinch of saffron. Cook over a gentle, weak fire until creamy. Remove from fire, let cool, add 4 egg yolks and 8 tablespoons of grated pecorino. Cook the taglierini, drain it and dress it with the sauce.
Other versions: put “peperoncino” in place of pepper; if you don’t have soup, use just water.
