Macaroni with zucchini flowers, saffron and bottarga

18/03/2013 - Ingredients for 4 people:

- 250 g macaroni "La Campofilone"
- Tuna bottarga "Stefano Rocca"
- 15 Sicilian peeled almonds from Castelluzzo
- Anchovies Colatura "Slow Food"
- raisins
- 5 zucchini flowers
- Fresh wild fennel
- saffron
- Extra virgin olive oil with chili "Gradassi"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 250 g macaroni "La Campofilone"
- Tuna bottarga "Stefano Rocca"
- 15 Sicilian peeled almonds from Castelluzzo
- anchovies Colatura "Slow Food"
- raisins
- 5 zucchini flowers
- fresh wild fennel
- saffron
- Extra virgin olive oil with chili "Gradassi"

Place all ingredients in a saucepan: a few drops Colatura, the zucchini flowers, the coarsely chopped almonds, wild fennel and a tablespoon of olive oil with chili.

Cook the macaroni for 2 minutes until al dente and add to the pan. Add the saffron and stir well for a minute.

Sprinkle with the chopped bottarga.

Recommended wine: Eulalia Podere Spazzavento