This is an easy to impress dish. It can be a side like in this case or an aperitif.
You get the corvette flowers and carefully open them to stuff some mozzarella bits, a bit of anchovy and, sage or any other aromatic herb you like.
Then you pass them into flour, beaten egg added with a pinch of salt and breadcrumbs.
Fry them and you’re done!
To accompany the flowers, I have marinated the roast-beaf in salt, pepper, evo, Modena vinegar glaze you can buy in any Italian delicatessen and parsley.