Preparation Instructions

1. Sift the corn flour with the white flour and very finely grated lemon zest.
2. Julienne the green part of the zucchini and with a potato peeler cut the rest into strips.
3. Bone the anchovies and fold open; dry them and stuff with a strip of Galbani Mozzarella and a few zucchini juliennes.
4. Close the anchovies and tie with a strip of zucchini. Dip in the lemon flour and fry in plenty of extra virgin olive oil. Salt and serve.