Maltagliati with fish and flowery courgettes recipe- sweet and sour

How to prepare: maltagliati with fish and zucchini

1. Prepare the courgettes: separage the flower from the courgette, put the first aside and cut the Zucchina peel with julienne. Cook the pulp Steam courgette for 10 minutes, then blend it with a drizzle of oil to obtain a smooth cream.

2. Prepare the sauté: finely chop it shallot And let it dry in a pan with a drizzle of extra virgin olive oil over low heat.

3. Prepare the fish: Stuff theumbrine and cut the scalpy fillets, reduce the mullet in small pieces and open the book le berry.

4. Cook the dressing: Add the julienne of zucchina to the pan with the shallot and leave to flavor for a couple of minutes over moderate heat. Add the prepared fish and cook for another two minutes without raising the flame too much, so that they remain soft.

5. Complement the preparation: while cooking i maltagliati in salted boiling water, cut the pumpkin flower to thin stripes and add it to the sauce in a pan. Cook it for a few moments, so that it retains its color and delicacy.

6. Stir the pasta: Drain i maltagliati al dente and transfer them directly to the pan with the dressing. Ultimate the cooking by adding a little vegetable broth and stir with the previously prepared courgette cream.

7. Serve: Serve the maltagliati and complete the dish with a sprinkling of grated Bottargawhich will give a touch of flavor and character to the recipe.