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Orecchiette with Marinated Anchovies and Zucchini Ribbons

17/11/2023

Here’s a recipe for preparing delicious Orecchiette with Marinated Anchovies and Zucchini Ribbons, a dish that blends the flavor of the sea with the freshness of vegetables.

Ingredients

  • 320 g of orecchiette
  • 200 g of fresh anchovies (or canned anchovies as an alternative)
  • 2 medium zucchinis
  • Juice of 1 lemon
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • Chopped parsley to taste
  • Salt and pepper to taste

Preparation

  1. If you are using fresh anchovies, gut them, remove the head and the central bone, then let them marinate in lemon juice with a sprinkle of pepper for about 30 minutes.
  2. If you opt for canned anchovies, drain them from the preservation oil and let them marinate in freshly squeezed lemon juice with pepper for about 15 minutes.
  3. In the meantime, wash the zucchinis and cut them into thin ribbons using a vegetable peeler or a mandoline. Set the ribbons aside.
  4. Bring a pot of salted water to a boil and cook the orecchiette until al dente, following the package directions.
  5. While the orecchiette are cooking, heat a drizzle of oil in a frying pan and lightly fry the garlic clove to flavor the oil. Remove the garlic and add the marinated anchovies to the pan, cooking them briefly.
  6. Add the zucchini ribbons to the pan with the anchovies and sauté for a few minutes until they become slightly soft.
  7. Drain the orecchiette and add them to the pan with the anchovies and zucchini, stirring gently to flavor the pasta.
  8. Plate the orecchiette and garnish with fresh chopped parsley.
  9. Serve immediately with a twist of fresh pepper and, if desired, a drizzle of raw extra virgin olive oil.

For an even more Italian touch to the dish, you might add a sprinkle of toasted breadcrumbs sautéed in a pan with oil for crispness and to emphasize the Mediterranean aroma.

Curiosity

Orecchiette are a typical pasta from the Apulian cuisine, named after their shape resembling little ears. Often paired with turnip tops, in this recipe they are enhanced by the freshness of zucchini and the intensity of anchovies. Marinated anchovies go well with fresh, summery ingredients, making this dish an ideal choice for the warm months.