Despite the rain and despite the hidden spring, this morning I’ve found at the market the first zucchini with blossom, so I thought to prepare a beautiful pasta, waiting for spring to come! In the meantime enjoy this very tasty and very simple recipe to prepare…while pasta is cooking!
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INGREDIENTS x 4 PEOPLE
350 g of spaghetti
4 small zucchini
2 big handfuls of zucchini blossom
12 anchovies in oil
1 clove of garlic
red chili pepper
evo oil
pecorino cheese to taste
METHOD
In a pan with one tbsp of evo oil brown the garlic then remove it. Remove the pan from fire for few instants, add the anchovies and melt them with a spoon. Once they are melted put the pan on fire again, add the zucchini cut in slices or splinted and cook them until golden brown on a medium flame. Add zucchini blossom, opened and without pistil.
Drain the pasta 5 minutes before it’s ready, put it in the pan and add slowly its own cooking water until it will be ready: this will make pasta more creamy!
Finish adding some tbsp of pecorino cheese, if you like it.
…and let me know!
