One of the principles of our company philosophy is always use what nature gives you without forcing it, because eating and cooking seasonal vegetables is fundamental in order to have the healthiest and best tasty diet as possible.
So we're giving you a recipe whose protagonist a typical Italian summer vegetable: the courgette flower.
Courgette flowers have been cooking as a summer delicacies for centuries, mostly in the central-southern regions of Italy. They are considered one of the first street food
of the history, they're cooked in different ways from region to region but all of them were fried. Today we're giving you our recipe for delicious stuffed courgette flowers fried in batter.
Ingredients: courgette flowers; 110 g of Organic flour soft wheat type 0
; 100 ml of ice-cold Blonde Beer Ale Tavolara - CONTE DE QUIRRA
or Sparkling water and a pinch of yeast, 100g of Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito
, some Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro
, Organic extra virgin olive oil - Adamo
, black pepper, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande
First let's make the batter: amalgamates in a bowl the flour and the beer\water and yeast using a whisk.
For the stuffing cut the anchovy fillets in rough and not too small pieces and mix them with the buffalo ricotta and season with some black pepper and e little EVO oil.
Then stuff the courgette flowers, immerge them in the batter, deep fry them in frying oil, when they will be ready dry them and season with some sea salt.