Strangozzi with Cascia Saffron and Courgette Flowers

Ingredients:

700g Strangozzi, 0,3g Cascia Saffron in fusion, 100g Courgette flowers, 80g Smoked Bacon, 200g Cream, Salt and pepper to taste. 

Instructions and procedure:
How to prepare saffron:

Crush the saffron stigmas with your fingers, partially pulverising them. Pour in 1/2 glass with hot water. Leave the stigmas in the water for at least 2 hours, stirring occasionally with a teaspoon; the water will turn bright yellow ready to be used.

Brown the smoked bacon in a pan with a little water, add the zucchini flowers and keep on a low heat for 5 minutes, add the cream with saffron. Continue cooking until some of the cream has reduced, season with salt and pepper. Pour in the freshly drained strangozzi, stirring over a low heat. Serve hot on hot plates. Enjoy your meal!