- RIGATONI WITH PUMPKIN FLOWERS AND ANCHOVIES
- RIGATONI WITH PUMPKIN FLOWERS AND ANCHOVIES
Ingredients:
Rigatoni 320g
Anchovies
Crescence 100g
Zucchini flowers
Bechamel 300ml
Garlic n.1 clove
Lemon
Parsley
Extra virgin olive oil
salt
Preparation:
Clean the zucchini flowers, deprive them of their pistil and cut them to open them. Brush with oil a mold (30 cm) and line it with greaseproof paper greased with oil. Finally lay the flowers so that they cover the entire surface.
Cook the Rigatoni in plenty of salted water for 10 minutes. In the meantime, clean the anchovies and cook them for a few seconds, on the side of the skin, in a pan with a little oil and garlic. Then pour them into a bowl with the rest of the ingredients and blend with the minipimer to obtain a smooth cream.
Drain the rigatoni, season with extra virgin olive oil, then compose the flan by adding a few tablespoons of cream between one layer and another. Finally cover with other pumpkin flowers. Finish cooking in the oven at 180 degrees for 15/20 minutes.
Turn the flan upside down onto a serving dish, decorating with a few parsley leaves