Lucrezia's orecchiette pasta
Ingredients for 4 persons:
350 g of orecchiette ("little ears"),
50 g of anchovies,
150 g of red cherry tomatoes,
150 g of mozzarella cheese,
150 g of zucchini flowers,
basil leaves,
chili powder,
2 cloves of garlic,
extra virgin olive oil,
salt.
Preparation:
Wash and cut the anchovies and the tomatoes in small pieces, chop the garlic and the mozzarella cheese. Wash the zucchini flowers and cut them in long large pieces. Fry the garlic and chili powder in a pan until they are brown. Add first the anchovies and then the tomatoes. Cook for 5/6 minutes. Use a pot to cook the pasta in boiling salted water. 3 minutes before the orecchiette are done, add the zucchini flowers. When the orecchiette are done, drain off the water and put everything in the pan. Add the mozzarella cheese and the basil leaves and stir over a moderate flame. Serve when the mozzarella is melted.