- 16 fresh baby courgette flowers
- 250 g spicy gorgonzola cheese
- 100 g Roman ricotta
- 3 eggs 200 g 00 flour
- ½ prosecco wine (dry white wine)
- 2 l peanut oil
- salt and pepper
Mix the eggs and flour in prosecco wine in a bowl. Add salt and pepper.
Combine gorgonzola and ricotta with a wood spoon, then leave it stand in the freezer for at least 20 minutes. Wash and clean the courgette flowers, dry them accurately then stuff them using a coffee spoon or a pastry bag. Let peanut oil warm up to 170°, pass the flowers in the batter and fry.
Serve very hot.
Suggested wine: Arneis, Langhe