Italian aperitivo? Oh yes please! And with lots of yummy nibbles too.
Olives, crisps and salted nuts are the easiest accompaniement to a glass of bubbly but why not treat yourself and have something really moreish with it?
Zucchini flowers are so fresh, sweet and delicate and they can be used in a variety of dishes. Just fried as they are or with a filling they make an incredibly tasty nibble great for those summer time aperitives. They can also be added to pies, risottos or pastas.
You need to clean and open them to remove their stem, but be very gentle as they are ever so delicate... they are flowers after all. You can quickly wash them in water or you can just use a wet kitchen towel.
I love the crunchiness of these flowers and I cannot possibly stop eating them! We had them in the garden with a glass of prosecco.. having far too many of those this summer but hey, I am on holiday!
I am taking a little bit of a break and enjoying summer, it is nearly Ferragosto in Italy and, as tradition dictates, we are getting ready for our big fat yearly barbecue. I will probably go for grilled sardines as well this year as I love them so much.
I hope you are all having a great summer time, if you can take a break and chill out.
- Prep Time : 20 minutes
- Cook Time : 3 minutes
- Yield : 4
Mix the flour with the sparkling water to a smooth consistency and put it in the fridge.
Very gently clean and wash the flowers; gently open them and remove their stem.
Chop the anchovy fillets, add the ricotta, the parmesan cheese and a pinch of salt. Mix well.
With the help of a teaspoon fill each flower with the ricotta mixture. Gently twist the petals to seal the flowers so they won't open during cooking.
Heat up a pan with plenty of oil.
Dip the flowers into the batter and fry them one at a time for approximately 2 to 3 minutes until nice and golden.
Serve them immediately, nice and hot.