(= Penne with Mozzarella, Zucchini Flowers and Olives)
Recommended wine: Pinot Grigio I.G.T. , Vernaccia di San Gimignano Riserva D.O.C.G.
In a fairly large bowl (it will have to contain the pasta as well) beat the oil, pepper and lemon juice together with a fork. On a chopping board, use a sharp knife to finely chop the anchovies and capers (both rinsed under running water and patted dry with kitchen paper) and the basil leaves. Tip this chopped mixture into the emulsion of oil and lemon and stir thoroughly. Strain the mozzarella well and cut it into small cubes. Delicately wash the zucchini flowers whole, “dry” them and then remove their stalk, pistils and filaments, splitting them up coarsely. Cut the olives in half. Cook the pasta in plenty of boiling, salted water and strain it when its “al dente”. Tip it into the bowl with the basil, anchovy and caper “pesto”, mix well and quickly add the mozzarella, zucchini flowers and olives along with 4-5 tablespoons of oil. Another good stir, another “drizzle” of oil and it’s ready to serve!