Ingredients for 4 servings:
12 pumpkin-flowers
1/8 tsp. saffron threads
1/2 onion and minced parsley
5tbs olive oil
1 yolk egg
Grained Roman cheese
Salt pepper

Preparation:
In a large-pan, better if a earthenware one, pour 2 tbs olive oil, warm it up, add melted saffron, chopped onion and minced parsley.

Add pumpkin-flowers, season with salt and pepper.

Cook and stir for 20 minutes using medium heat, sieve all with food mill.

Pour sauce back in the pan and cook for some minutes more, add remaining oil, season with salt.

Take pan out form heat, add egg yolk and Roman cheese, mix till uniform.

Use this sauce over spaghetti (better if vermicelli).