- 16 Baby courgette flowers ((fresh))
- 250 g Spicy Gorgonzola PDO
- 100 g Roman ricotta
- 3 Eggs
- 200 g 00 flour
- 1/2 glass Prosecco wine
- 2 l Peanut oil
- Salt
- Pepper
Starter
DIFFICULTY
Ingredients
Preparation
- 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.
Suggested wine
Arneis, Langhe
Share
In a blender, combine 350 g of all-purpose flour, 180 g of butter cut into cubes, a pinch of salt, 2 eggs and 50 g of Parmigiano...
Starter, Main Course, Video Recipes
DIFFICULTY
30 min
Cook instant polenta, whisk it with minced wild fennel, add salt and pepper.
Place in a plum cake mould and leave it cool down....
Starter
Prepare the ricotta and gorgonzola stuffing and leave it stand in the fridge. Grill the pepper, peel it and make it into a...
Starter