Tagliatelle with Baked Zucchini Flowers

Cut the well-washed zucchini in half and slice diagonally. Soak the dried tomatoes in lukewarm water as needed and then cut into strips. Remove the pistils from the zucchini flowers. Peel, seed and finely dice the peppers. Blanch (briefly scald) the tomato, peel, seed and also cut into cubes. Now finely chop 1 (!) clove of garlic and sauté in olive oil. Add the diced peppers and tomatoes and the plucked thyme and sauté briefly. Season with salt and pepper and let cool. For the batter, mix the egg with the white wine. Mix in the sifted flour and then stir in the oil. Season with salt and pepper. Pour the cooled mixture into the zucchini flowers and press the leaves well. Pull the flowers through the prepared batter and fry them out in enough hot oil. Drain on a paper towel. Slice the remaining garlic and fry in olive oil. Add zucchini and pour in veal stock and whipping cream. Let it boil down briefly. Meanwhile, cook the tagliatelle in salted water until al dente, strain and mix into the zucchini sauce. Mix in the dried tomatoes, stir in the freshly grated Parmesan and season with sea salt and pepper. Arrange the pasta on one plate each, cut the baked zucchini flowers in half and place two halves on top of each.

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