Heaven on earth

zucchini flowers

This dish I could not live without  . I have spoken to you before about these delicious zucchini flowers cook in the  Roman way. Now that my vegetable garden is filled with zucchini , I think it’s the right time to do it. Each region has it’s own way to cook them ( in Umbria they are cooked in batter but without anchovies and mozzarella inside) ,but  I’ve prepared them in the Roman way, which to be honest I think is  best way to eat them .  I would say that to bite into these yellow crispy clouds and then have the surprise of the soft melted  mozzarella  with a pinch of salty fish from the  anchovy … … ….

Well, that’s heaven on earth! So here there are.

Serves 4
8 zucchini flowers 
4 anchovies
8 cherry mozzarella (or mozzarella 1)
4 tbsp flour 00
2 tablespoons cornflour
10 grams of fresh yeast
Water
Salt
Oil for frying
How it works:
Prepare the batter: combine the two type of flour and add the yeast dissolved in little hot water. Add more water, a pinch of salt and mix well. The consistency should be like a cream, but not too dense. Stir until no lumps are left. Cover with a cloth and let stand 30 minutes in a warm place. Clean the zucchini flowers, removing the inner stalk. Fill each flower with a ball of cherry mozzarella (or a piece of mozzarella) and ½ an  anchovy. With your hands close the tip of the zucchini flower . Dip one flower at a time into batter and fry in hot oil. For one minute. Dry with paper towels. Serve hot.