June recipe: stuffed zucchini flowers

CORTESESMALLSummer has arrived and brought us the taste of the freshest white wines: therefore, we pair our Cortese Alto Monferrato to a great classic, the stuffed zucchini flowers.

 

 

 

STUFFED FLOWERS OF ZUCCHINI
Ingredients for 4 people:
12 zucchini flowers
12 anchovy fillets
1 mozzarella
Frying oil
For the batter:
250 g flour 00
20 g of yeast
salt and water

Clean the zucchini flowers without removing the stem completely, wash and dry them well.
Prepare the batter by mixing all the ingredients and diluting with warm water until the mixture is perfectly melted. Then let it rest for an hour. Then stuff each zucchini flower with a piece of mozzarella and an anchovy fillet.
Now dip the stuffed zucchini flowers in the batter and fry them in hot oil until they become golden brown. Drain them, dry them on blotting paper and add salt. Serve them very hot.

SUGGESTED WINE: CORTESE ALTO MONFERRATO LA TORRE

 

 

 

 

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