Penne With Edible Flowers Recipes

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PENNE WITH EDIBLE FLOWERS



Penne with Edible Flowers image

Provided by Food Network

Time 30m

Number Of Ingredients 8

1 pound penne
3 tablespoons olive oil
1 tablespoon garlic, minced
1 cup sun-dried tomatoes, drained and thinly sliced
1/2 cup parsley, finely chopped
3 tablespoons chives, finely chopped
6 chive blossoms, broken into florets
1 cup assorted flowers, chopped (such as nasturtiums, pansies, dandelions), plus whole for garnish

Steps:

  • In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente.
  • While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers.

CANDIED EDIBLE FLOWERS



Candied Edible Flowers image

To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.

Provided by Taste of Home

Time 30m

Yield 40-50 candied flowers.

Number Of Ingredients 4

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals
1-1/4 cups superfine sugar

Steps:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.

Nutrition Facts :

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