Take advantage of the spring season to taste the first zucchini flowers, fragrant and tasty!
Ingredients x 4
- 1 jar of eggplant paté Ortoledda
- a dozen pumpkin flowers large enough
- 5 tablespoons of cheese spreadable
- parsley, breadcrumbs, salt and pepper q.b.
For the batter
- 1 egg
- 80 g of flour
- water q.b.
Do this: beat the egg with the water and the flour, then put in the fridge and continue with the recipe. Mix the patè Ortoledda, the spreadable cheese, the parsley, the breadcrumbs, the salt and the pepper in a bowl. Gently clean the pumpkin flowers and fill them with the ingredients, then dip them in the batter and bake in preheated oven until they are golden brown. Sprinkle with some grated cheese before serving.
Enjoy your meal!