Lentil Rigatoni with Escarole, Zucchini and Mackerel

Method

1. In a wok, gently fry a clove of garlic in extra virgin olive oil.
2. Add two anchovies in oil and crush them to create a cream.
3. Cut the escarole into thin strips, removing the tough central part. Add to the wok and stir well to season.
4. Add olives (with garlic and chili) and mix.
5. Cut the Roman zucchini into small cubes and add to the wok.
6. Remove the pistil from the zucchini flowers and set aside for later.
7. Cut the tougher outer leaves of the escarole and set aside.
8. Bring a pot of salted water to a boil, add the tough escarole leaves and then the lentil pasta. Cook for 4 minutes (half the cooking time).
9. Drain the pasta and escarole and transfer to the wok with the vegetables. Toss for 1-2 minutes, adding a little cooking water if necessary.
10. Add fresh chili (frozen) sliced into rounds and mackerel pieces. Mix.
11. Remove the garlic cloves.
12. Cut two almonds per person (total of 6) and add for crunch.
13. Add a fresh zucchini flower and mix.
14. Plate: arrange the pasta in the center, garnish with raw zucchini flowers, mackerel pieces, almonds and a drizzle of raw olive oil.