Crema di Fiori di Zucca

or...Zucchini flower cream sauce

6 zucchinis
2-3 ounces ground prosciutto (the more finely ground the better)
8-10 zucchini flowers
1 quart heavy cream
1 tablespoon butter
.375 grams saffron (3 small packets)
1 box pasta
(for vegetarians, leave out the prosciutto and add salt to taste)

1. Finely chop 3 of the zucchinis, puree the other 3.

2. In medium size pot on medium heat melt butter and let brown a little bit.

3. Add zucchini and prosciutto to pot and cook for 10 minutes, stirring regularly.

4. Add cream and flowers to pot, set heat to very low.

5. Cook for 30 minutes, stirring occasionally, making sure not to let it boil.

6. After half hour, turn heat up slightly, cream should start to rise a little, but not boil, add saffron, stir in completely and remove from heat.

7. Combine with pasta or your choosing. Great with ravioli di zucca (pumpkin) or just plain spaghetti.