This is a very simple and tasty dish, colorful and healthy! Anchovies, like all bluefishes, are rich in fatty acids omega 3 very important for the health of the cardiovascular system while the pumpkin, that gives sweetness and softness to the pie, is a source of precious antioxidants.
300 g of anchovies, boned and without head
200 g of pumpkin
10 zucchini flowers
Extra virgin olive oil
1 clove of garlic
A handful of parsley
Cut the pumpkin into thin slices, rinse the zucchini flowers by removing the pistils but pay attention not to break them because they are very delicate. In a bowl mix some tablespoons of breadcrumbs, parsley, minced garlic, oil and a little salt. In a baking pan, oiled, put the slices of pumpkin slightly superimposed, above put the zucchini flowers and pour a little oil. Put then a layer of anchovies and spread the seasoned breadcrumbs. Pour a little olive oil and bake in the oven at 180° for 30 minutes. Serve the pie with a salad.