Is’ going to the market that you see that the season has changed.… Here is the orange of ' flowers ', that stuffed with mozzarella and anchovies are a must’ Roman cuisine and not just. You can make fried in batter, grilled or baked. I, for convenience and lightness, I prefer them and enrich them with a creamy sauce made from cream and anchovies. I'm a very quick appetizer and dinner.
Ingredients for 4 people:
- 16 large fresh Zucchini Flowers
- 200 grams of mozzarella
- 12 anchovy fillets in oil
- 100 ml of cream
- Flower of salt as required
- extra virgin olive oil as required
Preheat oven to 200 degrees ventilated. Cut the mozzarella in 16 regular pieces, put them in a colander for 30 minutes at least and then fill each pumpkin blossom with an anchovy fillet with mozzarella and half nut, shutting it down by rolling the ends in on themselves.
Prepare the cream by putting cream in a pan and bringing it to a boil: Add the anchovy fillets crushing them well with a fork until you break and, After about a minute of cooking, set aside the cream that, cooling, It will thicken. Cover a baking tray with a sheet of parchment paper, brush a little oil and place the stuffed Zucchini Flowers, cover them with a little oil and salandoli with very little salt flower. Bake for 5 minutes.
Serve the courgette flowers garnish with cream and anchovies, a drizzle of extra virgin olive oil and a sprinkling of black pepper.
THE PAIRING: con this simple dish with great tradition we chose a Alcamo Doc, produced by wineriesFirriato. This white by intense aromas of white fruit and orange blossom, comes with a good acidity and salinity mineral, suitable therefore to a dish like this that looks moderately fat.