In a large pan, cook the onion (finely chopped) in oil, and when it gets brown add the bacon and the chopped courgette, taking care to leave some for the final decoration. After a minute, add the cream and turn off the heat. Cook pasta in boiling salted water. Drain it "al dente". Mix the pasta with and the cod. Cook until creamy for a few minutes. Serve garnishing with fresh zucchini flowers and a sprinkling of purple potato. Match The taste of the dish focuses mainly on cod and smoked bacon that give flavor, taste and an intense perception of sweet tendency. A hint of oiliness and greasiness for the presence of the cream. It is adviced to match this dish with Greco di Tufo white wine. A wine aged in barrels with rich tones of yellow fruit and flowers.
