Pumpkin flowers stuffed with anchovies

Method

1. Drain the mozzarella cheese to remove some of the liquid, then cut the slices in half.
2. Remove the pistils from the pumpkin flowers and fill them with a bit of mozzarella cheese and some anchovy paste (to taste).
3. Twist the petals of the flowers to keep them closed.
4. Drizzle with a little oil and sprinkle with grated bread.
5. Heat some oil in a non-stick pan and fry the pumpkin flowers, turning them a couple of times while they are cooking. Add more oil if necessary.
6. Serve the flowers while they're hot together with slices of home-baked bread.

Chef's tip

Once you have filled the flowers you can coat them in a batter ('pastella', made of flour, water and salt) too: that will give them a thicker consistency.

Serving suggestion

Serve as part of a buffet or as an entrée together with further appetisers.

Wine selection

Chardonnay Poggio alle Fate Toscana IGT, Prosecco Frizzante DOC, Montepulciano d'Abruzzo DOC, Trebbiano d'Abruzzo or Soave.

Family tip

If you like it spicy, try replacing the regular Delicius anchovy paste with the hot one!

Dish history

Fried pumpkin flowers are a delicacy that transports us back to the time when we were kids, a food loaded with family - and full belly! - memories! They make an ideal, delicious entrée, a great starter to a lunch or dinner, or simply a yummy, crunchy side-dish (or main-course, why not?!)! Let us show you how to prepare these sweet and tender flowers, synonymous with summer and big, cosy meals with friends and family. The recipe we are suggesting here is really easy to prepare: in no time and effortlessly you'll be able to surprise your guests with this tasty dish!