Place 3 well-drained anchovies, a few parsley leaves, capers and olives on a cutting board, then chop everything with a knife until smooth and not too fine.
Cook the sunflowers in boiling salted water, drain them and transfer them to the pan along with a generous knob of butter, add a few tablespoons of the cooking water and whisk for a minute.
Arrange the sunflowers on 2 plates, spread some of the batter and a few whole capers on each. Top the plates with a central anchovy, some chopped parsley, and a sprinkling of pepper.
Add a handful of coarsely crumbled tarallini at the end and serve immediately.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
