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.
Ingredients
300 g of anchovies, boned and without head
200 g of pumpkin
10 zucchini flowers
Breadcrumbs
Extra virgin olive oil
1 clove of garlic
A handful of parsley
salt
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.
