Gratin Paccheri with Ricotta and Zucchini Flowers

Method

1. In a pan with extra virgin olive oil, melt two anchovy fillets.
2. Add the cleaned zucchini flowers, season with salt and pepper, and cook briefly. Set aside.
3. Cook the paccheri in boiling salted water for about 4 minutes (very al dente).
4. Drain and place in an oiled baking dish, drizzling with more olive oil to prevent sticking.
5. Prepare the filling: mix ricotta, grated Parmigiano, one egg, salt, and pepper. Add the cooked zucchini flowers and mix.
6. Fill each pacchero with the ricotta mixture.
7. Arrange the filled paccheri in a circular pattern in a tart pan or baking dish.
8. Cover with béchamel sauce and sprinkle with Parmigiano.
9. Bake at 200°C for 15 minutes, then switch to grill for 2-3 minutes until golden.
10. Let cool slightly before serving.