In a large saucepan, melt the butter with the olive oil. Add the parsley sprigs and garlic clove and saute over low heat for a couple of minutes.
Remove the parsley stems and garlic, add the anchovies in olive oil and mash them slightly. Add a few tablespoons of boiling water.
Clean the zucchini flowers by removing the stem and the inner pistil. Roughly chop them and add them to the sauce. Remove from the heat.
Now it's time for the stars of the recipe: the Nonna Rina potato Chicche with spinach. Cook them in plenty of boiling salted water, wait until they rise to the surface and the water returns to a boil, then drain them directly into the pan.
Turn on the heat and toss for a few moments, so that all the flavors blend perfectly.
Arrange the stracciatella cheese on the bottom of a serving plate and serve the potato Chicche with spinach, zucchini flowers and anchovies on top. A sprinkle of pepper, a few parsley leaves and the dish is ready!
Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
