Egg Lilies With Vegetables And Anchovies

Preparation:

Preparation: Peel the carrots and courgettes. Julienne them. Bring plenty of water to the boil, salt it when it boils and cook the pasta in it. Heat the butter and let the prepared vegetables wither. Salt and pepper them. Drain the anchovies, then cut them into small pieces and mix them with the vegetables. Add the cream, add a pinch of saffron, mix and thicken everything. Drain the pasta, toss it in the prepared sauce and serve immediately, piping hot. Advice: be careful not to overdo it with salt, since anchovies are always quite tasty; gigli are a somewhat particular shape of pasta; they can be replaced with another type of short pasta, as long as it is always made with egg. Recommended wine: Bianco d'Alcamo.