Home » Rolled anchovies and Zucchini Flowers with lemon

Rolled anchovies and Zucchini Flowers with lemon

by Ada Parisi
5 min read

Rolled anchovies and Zucchini Flowers with lemon. Today's recipe is a recipe dedicated to sustainability, with simple ingredients, Mediterranean, eco-friendly and full of health benefits (the anchovies), materials recycling (stale bread crumbs), by season (Zucchini Flowers) and a symbol of Italian agrifood (Pdo pecorino, the Interdonato lemon Igp, which is also a slow food garrison and is typical of Mexicans). As always, spring makes me want to cook fresh cosse, sane, rich in perfumes. And of course it makes me want to cook fish. I will, You know the difference between the anchovies, anchovies and sardines and their uses in the kitchen? If the answer is no or do not know, then read my ARTICLE and everything will be clear.

The anchovies and sardines are one of my hobbyhorses, heritage of the Sicilian tradition that uses these humble and tasteful fish and Omega 3 in the most varied and imaginative ways. On my YouTube channel you can find the VIDEO TUTORIAL on how to CLEAN THE ALICI step by step. Serve these delicious aniciande rolls and pumpkin flowers with a colorful and fresh mixed salad, maybe on the terrace, now that the temperatures permit. If you love this type of recipes, Also have a look at all my RECIPES WITH BLUE FISH and my SICILIAN RECIPES. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


600 g of anchovies (net weight)
4 slices of sandwich bread (or breadcrumbs if you prefer)
little chopped parsley
lemon thyme or marjoram, to taste
extra virgin olive oil, to taste
10 Zucchini Flowers
a clove of garlic
60 grams of grated pecorino cheese Dop
salt and pepper, to taste
an organic Lemon


To prepare the rolls of anchovies and zucchini flowers with lemon, you have to clean the anchovies removing the heads and bones, then open them in book. Wash and dry with a paper towel. Blend the bread until it is reduced to smithereens, then roast it in a hot pan until crispy.

Wash the Zucchini Flowers, Pat dry and chop with a knife. Finely chop the garlic and brown it in a pan with a drizzle of extra virgin olive oil. Combine Zucchini Flowers, Add salt and cook for 2-3 minutes.

Place in a bowl the toasted sandwich bread (or the bread crumbs ready), Zucchini Flowers, grated pecorino, the chopped herbs. Season with salt (little!) and pepper and add a little oil so dough is moist but grainy.

Cut the lemons in half lengthwise and then into quarters and cut many thin slices.

Arrange on every alice a scoop of stuffing (as pictured) and roll up the anchovies on themselves. Insert wooden skewers alternately anchovies at slices of lemon. Arrange the skewers on a baking tray lined with parchment paper and lightly coated and brush each skewer with a little oil.

Preheat oven to 200 degrees windy and bake for 15 minutes. Serve immediately, with a mixed salad as an accompaniment. And Bon Appetit!

MATCHING: The crispy acidity of a Franciacorta is what best matches this fish recipe, enhancing the freshness. The pleasant scent of lemon and the sweetness of the pumpkin flower create a natural balance of taste on the palate. And to wash it all down we recommend Franciacorta Brut produced by the company Fabian: a wine made from Chardonnay (70%), Pinot Blanc (255) and Pinot Noir (5%), with aromas of yeast, White fruit and a delicate perlage and balanced.

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Raffaella May 4, 2015 - 11:33

Simple recipes with freshest ingredients… I super agree, across the Board. Such wonderful anchovies… will taste! Then I love them because they are a poor fish extremely versatile! I embrace you Ada!

Ada Parisi May 4, 2015 - 13:46

Hi Marie Camara! In fine oily fish that we Italians can prepare many dishes good and tasty! I love you too!

Hedwig May 1, 2015 - 09:47

Good, Here too the anchovies which we call “sardoni” (nothing to do with sardines or anchovies), the worship. Using mainly open or fried and breaded. They say the best time are the months with the “r” because they are less fat (He said a fisherman). Very good this pairing copied and I will definitely. Have a good day.

Ada Parisi May 2, 2015 - 09:10

Hi Hedwig! They say that the mussels are better in months with r. To me it seems a nonsense, Since I'm used to eat them when they are simply good Sicilian fish! I embrace you.


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