Anchovies stuffed with Galbani Mozzarella and Courgettes

Sift the corn flour with the white flour and very finely grated lemon zest.

With a potato peeler cut as many courgettes strips as you have anchovies, make a julienne with the rest of courgettes.

Remove bones from the anchovies and fold open; dry them and stuff with a strip of Galbani Mozzarella and a few courgettes julienne.

Close the anchovies and tie with a strip of courgette. Dip in the lemon flour and fry in plenty of extra virgin olive oil.

Season with salt and serve.