Italian

Pippies with pancetta and zucchini flowers

Name: Pippies with pancetta and zucchini flowers
Yield: 4
Cuisine: /italian
Ingredients: 1⁄4 cup (60ml) extra virgin olive oil; 100g mild flat pancetta, thinly sliced, chopped; 2 spring onions, thinly sliced; 1 red chilli, deseeded, finely chopped (optional); 2 garlic cloves, thinly sliced; 1kg pippies, scrubbed; 1⁄2 cup (125ml) dry white wine; 12 zucchini flowers, stems thinly sliced, flowers torn; 30g butter Sourdough, to serve

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by Silvia Colloca

Cook and author

Jan 07, 2018

The prettiest bouquet you ever did eat.

1⁄4 cup (60ml) extra virgin olive oil
100g mild flat pancetta, thinly sliced, chopped
2 spring onions, thinly sliced
1 red chilli, deseeded, finely chopped (optional)
2 garlic cloves, thinly sliced
1kg pippies, scrubbed
1⁄2 cup (125ml) dry white wine
12 zucchini flowers, stems thinly sliced, flowers torn
30g butter Sourdough, to serve

Method

1.

Heat the oil in a large lidded frypan over medium heat. Cook the pancetta, stirring, for 3-4 minutes until it starts to caramelise.
2.

2 minutes. Add the pippies, wine and zucchini stems. Cover and cook, shaking pan occasionally, for 3 minutes or until shells are open and pippies are cooked. Add the butter and half the zucchini flowers and stir to combine.
3.

To serve, place pippies, flowers and sauce on a large warm serving plate. Scatter over remaining zucchini flowers and serve with bread.