Bigoli pie with chopped chicken and fried zucchini

Preparation:

Preparation: Prepare a vegetable broth with water, celery, carrot and onion; cook the bigoli al dente. In the meantime, brown the chopped chicken with a knife in a pan with oil and pre-browned chopped onion. Add the courgette flowers, deglaze with the wine and cook the ragù for 10 minutes. Drain the bigoli and toss them in the pan with the ragù. Cut the zucchini into slices lengthwise and fry them in peanut oil. Grease the sides of a mold with oil and sprinkle breadcrumbs, line them with the fried courgettes and fill the center with 1 nest of seasoned bigoli. Gratinate in the oven for 10 minutes and serve on the tomato sauce obtained by cooking the puree in a pan with a little oil for 8 minutes.