Barchette with cream of zucchini and mint, anchovies and parmesan



Wash and cut the zucchini into slices.
Boil them with frozen peas in salted water for 8-10 minutes.
Drain well and blend with mint and extra virgin olive oil until it becomes a smooth and homogeneous cream.
Add some cooking water, if necessary.
Add some salt and keep warm.
Season the yogurt with extra virgin olive oil, salt and finely chopped dill (and keep aside).
Prepare the waffles with grated Parmesan on a plate lined with parchment paper.
Bake at 200 degrees for about 10 minutes until golden.
Cool and then, break them gently with your hands.

To serve

Serve the cream with a teaspoon of dill yogurt, a rolled fillet of the Cantabrian Sea Zarotti and a Parmesan waffle.