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Ingredients

• 1 pound curly-edged, long-cut pasta, such as long fusilli or mafalde
• About 1/4 cup extra-virgin olive oil (EVOO)
• 4 anchovy fillets
• 1 small bulb fennela handful of feathery fronds reserved and the bulb trimmed, quartered, cored and very thinly sliced crosswise
• 1 pound small, firm zucchini, halved lengthwise and thinly sliced on an angle crosswise
• 1 red chile, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tablespoon fennel pollen or fennel seeds
• Juice of 1 lemon, plus 1 teaspoon grated peel
• 1/2 cup fresh basil leaves, shredded or torn
• Freshly grated pecorino-romano cheese
• 1/3 pound ricotta salata cheese, crumbled

Description

This Dish Is Based On My Filling And Flavoring For Zucchini Flowers. I Stuff Them With Anchovies And Ricotta, Then Coat Them In Breadcrumbs Mixed With Fennel Pollen And Pecorino-romano. Fennel Pollen Is A Spice Harvested From The Flowers On A Fennel Plant

Rachael Ray Magazine