Deep-fried zucchini flowers stuffed with anchovies are a tasty Italian appetizer.
In this summer recipe, instead, here is a delicate and flavorful trombetta zucchini sauce with anchovies, covering the typical and delicious square-sectioned ‘chitarre’ pasta.
The Italian flavors of summer!
INGREDIENTS
• 350g spaghetti alla chitarra (egg pasta)
• 300g trombetta zucchini
• 16 anchovies
• 4 zucchini flowers
• 1 shallot
• Fresh wild fennel
• Extra virgin olive oil
• Salt, to taste
• Pepper, to taste
PREPARATION
1. Clean the anchovies: Open them like a book and remove the guts, heads, and bones.
Cook them in boiling salted water for 30 seconds, drain them on paper towels, and season with oil and salt.
- Clean the zucchini and slice them into rounds.
Finely chop the shallot and sauté it in a saucepan with 2 tablespoons of oil for a couple of minutes; add the zucchini and cook for 1 minute, then add 4 ladles of hot salted water and cook for 7-8 minutes.
Blend everything, adjusting salt and pepper if necessary.
3. Cook the spaghetti in boiling salted water according to the time indicated on the package.
- Meanwhile, slice the zucchini flowers into strips. Drain the pasta, toss it with the zucchini sauce and the sliced zucchini flowers.
Finish by adding anchovies, wild fennel, pepper, and any other desired aromatic herbs.
