Fried Zucchini Flowers With Alici E Limone
By á-170456
Ingredients
- 1 pound golden creamer potatoes peeled, and cut into 1/2" cubes
- 12 zucchini flowers
- 1 egg
- 1/4 pound marinated anchovy fillets rinsed, drained, and roughly chopped
- 2 scallions thinly sliced
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoon freshly-squeezed lemon juice
- 1 tablespoon fresh thyme leaves
- Salt to taste
- Freshly-ground black pepper to taste
- 1 lemon cut into wedges
Details
Servings 4
Preparation
Step 1
Boil potatoes in salted water for 10 minutes, until soft but not water-logged. Drain, allow to cool 10 minutes, and mash to a somewhat smooth consistency. Add the egg, anchovies, scallions, 4 tablespoons of the oil, lemon juice, thyme and salt and pepper, to taste.
Pick through open zucchini flowers to remove stamens and check for bugs. Using a small teaspoon, stuff each blossom with 2 teaspoons of the filling.
In a 10- to 12-inch non-stick saute pan, heat the remaining olive oil until smoking. Place 4 flowers into the pan at a time and cook until golden brown on both sides. Season with salt and pepper.
Arrange 3 blossoms on each of 4 warmed dinner plates and serve immediately, with bruschetta drizzled with best-quality extra-virgin olive oil, and lemon wedges.
This recipe yields 4 servings.
You'll also love
- Corn Flour Cake - {Brustengolo} 0/5 (0 Votes)
- Beef Birds - {Uccelletti Scappati} 0/5 (0 Votes)
- Sausage And Grapes With Saba 5/5 (1 Votes)
- Sausage And Potatoes Alla Contadina 0/5 (0 Votes)
- Spinach Zucchini Souffle 0/5 (0 Votes)
Review this recipe