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Ingredientes
- 6 Tbsp. extra-virgin extra virgin olive oil
- 2 x garlic cloves
- 16 x fresh anchovies gutted, with head still intact
- 1 sm zucchini sliced thinly into half moons
- 4 x cherry tomatoes halved
- 4 x zucchini blossoms torn in half
- 1/4 c. minced flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil and garlic over medium heat till just smoking. Add in anchovies and cook for about 3 min.
- Turn anchovies over and add in zucchini and tomatoes. Cook for another 3 min till zucchini is tender. Add in zucchini blossoms and season with salt and pepper.
- Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 180 | 92% |
| Total Fat 20.42g | 26% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 213mg | 6% |
| Total Carbs 3.58g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.98g | 1% |
| Protein 0.92g | 1% |
