Today I'm sharing a delicious and quick-to-prepare first course!
Ingredients for 4 people- 320 g of Armando tortiglioni
- 24 courgette flowers
- 12 anchovy fillets in oil
- 300 g of ricotta
- Black pepper to taste
Start by cooking the pasta in plenty of boiling salted water.
Meanwhile, in a pan, place 4 anchovy fillets and a little of their oil, 2 ladles of pasta cooking water and the previously washed and pistil-removed courgette flowers; then fry over medium heat for a few minutes.
Drain the pasta al dente (reserving a cup of the cooking water) and transfer it directly to the pan with the sauce. Stir for 2-4 minutes, then turn off the heat, add the ricotta, and stir again.
Finally, plate up, garnishing with the anchovy fillets on top and a sprinkling of black pepper.
Enjoy your meal!
