Quando una mamma italiana cucina / When an Italian mummy cooks

Breaded zucchini flowers with marinated roast beaf

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.

 



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