Delicate and silky ricotta cheese mixed with the tastiness of anchovy fillets to which we have added raw courgette flowers for this Fusilli Pasta.
Courgette flowers are the edible flower of the courgette plant and can safely be eaten raw.
Serves 2, Preparation 8-10 mins, Cooking 10 mins
- Fusilli Pasta, 180 g
- Galbani Ricotta Cheese, 250 g
- A bunch of courgette flowers
- 2-3 anchovy fillets in oil, drained and chopped
Bring a pot of lightly salted water to the boil, and as soon as it boils, pour the fusilli into it.
In the meantime, quickly rinse the courgette flowers, pat-dry and remove their stem and inner pistil, open them and cut into strips.
In a bowl, place the ricotta and mash it with a fork with some of the cooking water from the pasta, stir to get an even creamier consistency.
Add a few pieces of anchovy fillet, drained and broken up, and a few courgette flowers, mix and taste to check the tastiness. if necessary add a pinch of salt.
Drain the pasta and add it to the ricotta, mix, and serve, adding more courgette flowers strips.