A very simple and super quick recipe…Orecchiette with zucchini flowers and salted ricotta cream with anchovies. A flavorful and delicate first course where the intense taste of anchovies and the savory ricotta perfectly balance with the sweetness of the zucchini flowers. Just a few minutes will be enough to prepare this unique recipe that in its simplicity could represent a gourmet dish. I chose our fantastic Bari orecchiette, fresh pasta that absorbs the ricotta cream well, but you could choose other types of fresh pasta or even dried pasta. Just give it a try!!

Difficulty: Very easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4 People
Cooking methods: Boiling, Stove
Cuisine: Italian

Ingredients

14 oz fresh orecchiette
2.5 oz salted ricotta
3 anchovies in oil
1 clove garlic
pepper
oil
3.5 oz zucchini flowers (clean weight)

Tools

Steps

Gently rinse the zucchini flowers and remove the pistil from the base by opening the flower completely.
Then cut it into strips.
In the pot, bring some salted water to a boil that will be used to cook the orecchiette.
Meanwhile, grate the ricotta, pour it into a container, and add the anchovies and half a ladle of cooking water, blend everything to create a cream.
In the pan, add oil until it covers the bottom and the garlic, heat it up.
At this point, you will have already cooked the orecchiette, drain them keeping a bit of water and pour them into the hot oil.
Add the flowers and stir well for a minute until the flowers wilt, add a ladle of cooking water and the ricotta cream.
Turn off the heat, mix well, and add pepper to taste.
The orecchiette with salted ricotta cream and anchovies is ready!!! WOW