In a special collaboration with Chef Renato Bernardi, we have created a series of exclusive recipes designed to be recreated in your kitchen using our high-quality products. Every month, we offer you a new recipe, and for the month of June, we present a dish that is a true hymn to the summer season: Zucchini Flower Stuffed with Fior di Latte, Anchovies from Cetara, and Porchetta di Ariccia. This recipe is a perfect symphony of flavors, combining the delicacy of zucchini flowers with the intense taste of Cetara anchovies and the succulence of porchetta di Ariccia.
INGREDIENTS FOR 4 PEOPLE:
- Zucchini Flowers: 4 units
- Fior di Latte: 150g
- Anchovies in oil: 4 units
- Porchetta: 120g
- Vine Tomatoes: 1 unit
- Fresh Basil: 10g
- Extra Virgin Olive Oil: to taste
- Flour: 50g
- Mineral Water: as needed
- Salt and Green Pepper: to taste
Instructions:
- Start by preparing a batter with water, flour, and a pinch of salt. Remove the pistil from the zucchini flowers and gently clean them with a damp cloth.
- Cut the porchetta and the fior di latte (previously lightly squeezed) into very thin strips and mix them in a glass bowl. Season with green pepper and chopped anchovies, then use the mixture to stuff the zucchini flowers.
- Wash the tomato, blend it, and season with a pinch of salt and fresh basil.
- Heat the oil in a pan, dip the stuffed flowers into the batter, and fry them until they are golden and crispy. Drain them on paper towels.
- Plate the zucchini flowers and decorate the center of the plate with the prepared tomato sauce.
This dish is not only an explosion of flavors but also a joy for the eyes, thanks to its colorful and inviting presentation. Zucchini Flower Stuffed with Fior di Latte, Anchovies from Cetara, and Porchetta di Ariccia is the ideal choice for a summer dinner where you want to surprise your guests with a dish that captures the essence of the season in every bite.
