This dish it reminds me my home, and in particular my mum. She was the one who introduced me this delicacy when I was a kid and I immediately loved it. There are many ways to prepare this dish but one of my favourites is to make a very good batter and stuff the zucchini flowers with provolone cheese and anchovies. The fresimagehness and the natural sweetness of the zucchini flowers combined with the saltiness of the anchovies and the provolone create a perfect balance in your mouth. Zucchini flowers are a seasonal imageproduct. Unfortunately here in Canada it is very hard to find them in a grocery store. I suggest going to visit a local fruit and vegetable market. In Woodbridge there are many fruit and vegetable markets owned by Italian local growers and between June and July you can find zucchini flowers at a very reasonable price. Don’t be shy, be curious and dare. You will be amazed by the results!

The ingredients:

250 grams of water very cold

170 grams of flour very well sifted

300 grams of zucchini flowers

80 grams of provolone

Anchovies cut in half

Vegetable cooking oil for frying

The preparation:

Make the batter by sifting the flour and adding the cold water very slowly. Mix well. Meanwhile rinse the zucchini flowers, be sure they are very clean. Remove the insides. Cut the provolone and the anchovies a put one piece of cheese and half of an anchovy inside each zucchini flower. Take a deep fry pan and add some oil. Turn the heat on and wait until the oil is very hot making sure to not burn it. Dip each zucchini flower previously stuffed with the cheese and the anchovies, into the batter and then place in the hot oil, and deep fry until golden and crispy. Drain on paper towels. Repeat the same operation with the other flowers.

*it is not easy to pair this dish because of the saltiness of the anchovies combined with the saltiness of the provolone and the greasiness of the oil. A good solution could be refreshing pale ale. If you really want to drink wine, pick up a wine not too salty with a good acidity but not too dry. A good Prosecco di Valdobbiadene could be a good deal. Its sparkly bubbles are able to cut the saltiness of the anchovies, and the fruitiness balances the dominant flavour of the provolone and the greasiness of the fritters.

Ci vediamo alla prossima. Buon appetito. Ciao.

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