Spaghetti with anchovies, chicory and Zucchini Flowers. Today a first quick dish with flavors of the sea, prepared with my favorite fish, the blue one, Low in fat, Friend of portfolios and health and combine it with two Roman traditional products: chicory and pumpkin flowers. As you all know I'm Sicilian, Sicilian, vivo ma Rome: this time I wanted to pay homage to the capital with a really simple dish, reinterpreting the Roman tradition of chicory seasoned with anchovies and zucchini flowers stuffed, combining these two plates and turning them into a first by brackish and citrus scents, Typical of my Sicily. And imagining cook this dish to the sea, maybe in my summer house, from which you hear the sound of the waves, I decided to use a few ingredients but colorful, focusing on net flavors and spring colors. I wanted to make a dish you can prepare in minutes, just recently returned from a dip in the water, and that enhances the flavor and softness of anchovies due to bitter and crisp note of puntarelle. He could not miss the chili, or a few pine nuts of my beloved Sicily addition to the inevitable lemon zest, that blend perfectly with the scent of fish. 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!
Spaghetti with anchovies, chicory and Zucchini Flowers

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6 comments
last minute Recipe.
In the absence of pine nuts I used pistachios, the frozen tuna instead of anchovies.
A tasty alternative.
Kisses, beautiful tireless cook.
Rosy
P.S. It also lacked the flowers…. SIC!
I'd say you've made a recipe totally your! But I'm grateful to have been inspired by me, because you know that I think the imagination in the kitchen is a must! Kisses to you dear! And thanks!
Simply DIVINE!!!
But grazieeee!!!!! You've made me happy, tonight I will have sweet dreams! ADA
Proven and and’ spectacular!
Thanks Mafalda!!!! And congratulations to the cannoli! A hug, ADA