Butterflies with anchovies
Instructions
Remove the flowers from the zucchini, remove the pistils and stem, wash and cut into strips; Select the courgettes, wash them and cut them into rings.
Peel the shallot and finely chop, wash; wash the parsley and Marjoram and dry them gently.
Deprive the anchovies and head of fishbones, wash the fillets and cut them in half.
In a pan with 3 tablespoons of oil to dry chopped shallots, add the zucchini, season with a pinch of salt and pepper and cook for 3-4 minutes; Add the strips of courgette flowers, parsley and chopped Marjoram; Cook for 2 minutes on a moderate flame.
In a non-stick pan to heat the oil, add the anchovy pieces, Saute for 2-3 minutes and season with a pinch of salt and pepper.
Bring to boil water, add salt and cook the pasta until al dente; drain, season it with Zucchini sauce, add the anchovy fillets and serve hot.
Ingredients and dosing for 4 persons
- 350 g of type paste butterflies
- 300 g of courgettes with flower
- 250 g of anchovies
- 1 shallot
- 1 sprig of marjoram
- 1 sprig of parsley
- 10 cl of olive oil extra virgin
- 1 pinch of salt
- 1 pinch of pepper