Chef: Fabio Baldassarre

Rotelle with courgette flowers and baby squid

  • PT100M 100min
  • Difficulty


  • 360 g0SX0054
  • 2 courgettes
  • 8 courgette flowers
  • 1 garlic clove
  • 50 g pecorino
  • 200 g small squids
  • 4 Cantabrian anchovies
  • 1 slice of bread
  • 4 unsalted capers
  • 2 anchovies
  • 250 g plum tomatoes
  • 3 garlic cloves, fresh basil
  • 2 tbs sugar
  • to taste white pepper, Extra Virgin Olive Oil, Maldon salt, chilli pepper flavoured oil, tomato paste, fresh oregano, salt
Rotelle n° 54


Sauté the bread in a pan with a little olive oil, capers, 2 anchovies and the tomato paste previously diluted with a little hot water. Dry in the oven at 80° C for 2 - 3 hours, blend and toast in a pan with a little oil.Wash the tomatoes, place them in a tray with oil, salt, pepper, sugar, basil and garlic and bake for 15 minutes at 180°C. Peel them, crush them with a fork and season with olive oil, salt and fresh oregano leaves. Sweat the chopped onion in a pan with 2 tablespoons of oil, add the courgettes cut into rounds and cook on high heat with a little stock. Add salt, blend, whip with a little oil and keep warm. Remove the pistils from the squash blossoms and quickly rinse them.Boil the Rotelle in plenty of boiling salted water until one minute before the end of the cooking time, and in the meantime put the unpeeled garlic clove in a pan with a little oil and the Cantabrian anchovies.Remove the garlic before it browns and finish cooking the pasta in the pan with a little cooking water. Stir with the broken up squash blossoms, the chilli pepper oil and a little grated pecorino.Separately, quickly cook the baby squid in a very hot pan with a little hot chilli oil. PRESENTATIONPut a thin layer of cream of courgette on the bottom of the plate, arrange the Rotelle with the courgette flowers, finish up with a few squashed baby tomato, the baby squid seasoned with Maldon salt and lastly, sprinkle with a bit of spice bread.