First wash the courgette flowers and clean them (removing pistils and bases).
Then quickly sauté them in a pan with the mixture for sauté and a little oil, then blend them with the addition of cream (for a more delicate flavor, you can use milk or even water) and Parmesan, then add salt.
Chop the anchovies and cut the bread into very small cubes, then fry them both in a pan with a little oil.
Keep them aside and transfer the cream of flowers to the same pan instead.
In the meantime, cook the pasta al dente, drain it, then sauté it quickly in a pan with the cream of flowers, adding a little cooking water of the pasta if needed.
The pasta with courgette cream is ready: serve up, complete with the crumble of bread and anchovies and serve immediately.
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