Spaghetti with anchovies puntarelle and zucchini flowers

Spaghetti with anchovies puntarelle and zucchini flowers. Today a very quick seafood first course, Prepared with oily fish, Low in fat, Friend of portfolios and health and combine it with two Roman traditional products: chicory and pumpkin flowers. A simple but refined recipe, Variant of a simple dish such as pasta with anchovies. You have already tried my PASTA WITH PESTO ALICI, CITRUS FRUITS AND FENNEL or him ANCHOVY ROLLS WITH ZUCCHINI FLOWERS AND LEMON?

I decided to use Few ingredients but colorful, focusing on clear flavors and spring colours. 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 thanks to the bitter and crunchy note of chicory. He could not miss the chili, nor a few pine nuts from my beloved Sicily. In addition to the inevitable lemon peel, that blend perfectly with the scent of fish. If you love this type of recipes, take a look at all mine too RECIPES WITH BLUE FISH and mine SICILIAN RECIPES. And if you are lucky enough to find fresh zucchini flowers, try it too PIZZA ZUCCHINI FLOWERS ANCHOVIES AND STRACCHINO CHEESE, the WHITE LASAGNA WITH ZUCCHINI FLOWERS and the very fast ZUCCHINI FLOWERS STUFFED WITH MOZZARELLA AND ANCHOVIES, cooked in the oven.

As you all know I'm Sicilian, very 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 stuffed zucchini flowers, 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. Have a good day!

SPAGHETTI WITH ANCHOVIES, PUNTARELLE PUMPKIN AND FLOWERS

Portions: 4 Preparation: 20 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

350 g spaghetti

250 grams of already cleaned anchovies

150 grams of zucchini flowers

250 grams of chicory

extra virgin olive oil

two cloves of poached garlic

a small piece of chili pepper

8-10 Cetara anchovies, desalted and boned

a handful of pine nuts

half a glass of dry white wine

salt and pepper

grated rind of one lemon organic

lemon thyme

Procedure

Spaghetti with anchovies, chicory and Zucchini Flowers

Clean the pumpkin flowers by removing the inside and making them into strips. Brown the poached garlic and the finely chopped chilli pepper 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. Salt, pepper and sauté for 5 minutes over high heat. Deglaze with white wine and, when the alcoholic part 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 the garlic and set aside.

Boil the pasta in plenty of salted water and drain it al dente, putting aside cooking water. Sauté the spaghetti in a 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 peel. Bon appétit!

Note

Combination: Freshness is the word that comes to mind watching this dish. So how cool is the wine that we offer: confident (that is to say: magic) a superior Vermentino di Sardegna DOCG produced by the Siddura Cellars, 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.