Spring tagliolini

Preparation:

Preparation: Peel and wash the flowers and chop a dozen together with the onion and garlic. Soften the minced meat with 3 tablespoons of oil. Dilute the saffron in a ladle of broth and pour over the courgette flowers, add salt and pepper and thicken. Let the sauce cool down and blend it (I never do it because I chop the flowers very finely and then I like to feel the stronger flavor when I put a forkful in my mouth). Heat the sauce a little by adding a little broth, then remove from the heat and mix the egg yolks and grated cheese. Season the remaining flowers with a little oil or butter and add salt. Season the tagliolini with the sauce and garnish each portion with the courgette flowers and chopped parsley and serve.