Rolled anchovies and Zucchini Flowers with lemon

Procedure

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.