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!
350 grams of spaghetti
250 grams of already cleaned anchovies
150 grams of zucchini flowers
250 grams of chicory
extra virgin olive oil, to taste
two cloves of garlic
a small piece of chili pepper
4 anchovies Cetara desalted and boned
a handful of pine nuts
half a glass of dry white wine
salt and pepper, to taste
grated rind of one lemon organic
lemon thyme, to taste
Clean the pumpkin flowers by removing the inside and making them into strips. Brown the poached garlic and finely chopped chilli in a pan, join boned anchovies, desalted and made into small pieces, stirring until it is dissolved.
Add chicory, thyme, lemon and toasted pine nuts. Season with salt, pepper and cook for 5 minutes over high heat. Deglaze with white wine and, When the alcohol has evaporated, add the fresh anchovies and lemon zest and toss the increasingly high heat without stirring, so that the fish will not come apart too. Remove garlic and set aside.
Boil the pasta in salted water and drain it al dente, putting aside cooking water. Skip the spaghetti in the pan with the sauce and add the zucchini flowers, a drizzle of extra virgin olive oil and a little cooking water. Serve the pasta and garnish the dish with a puntarella and flower from raw pumpkin, and some lemon zest. Bon appétit!
MATCHING: Freshness is the word that comes to mind watching this dish. So how cool is the wine that we offer: confident (i.e.: Magic) a higher Sardinian Vermentino DOCG wines produced by Cantine Siddura, a Luogosanto. This presents white light spicy aromas, the palate is soft and savory at the same time. A full-bodied Vermentino though finely balanced.