Vermicelli In Saffron Sauce

Preparation:

Preparation: Fry the chopped onion, courgette flowers and parsley in the oil over a very low heat. Add the saffron diluted in a little stock, salt and pepper. Leave to cook for a quarter of an hour. In a saucepan, put the sausages pricked with a finger of water: when they have extracted the fat, add two teaspoons of tomato concentrate and cook, adding a little broth. In a saucepan, cook the vermicelli which should be drained al dente. Throw them in a pan together with the grated pecorino. Add the sauce obtained which must have previously been passed through a fine sieve and mixed with an egg yolk. Saute for a minute over high heat, serve after having poured the sausages cut into pieces with their red sauce over the pasta.