Ingredients: 12 pumpkin flowers, 2 tablespoons of extra virgin olive oil, salt, 3 eggs, 1 onion, 1 g 300 Mediterranean-type Mozzarella Abbasciano, 300 g peeled tomatoes, 30 g breadcrumbs, 1,5 tablespoons capers, cinnamon, 1 green onion, basil, 20 g salted ricotta, 6 anchovies, seeds oil, black pepper, 40 g di cherry tomatoes, 30 g Parmigiano Reggiano.
How to make it: Prepare a compound mincing the green onion, the basil, the mozzarella, the anchovies, the washed capers, the Parmigiano, the shredded salty ricotta and the cherry tomatoes without their seeds. Add two eggs and mix well. Wash the pumpkin flowers and stuff them with the compound. Whisk the other eggs and salt them, dip the stuffed pumpkin flowers, then pass them in a mix of breadcrumbs and a pinch of cinnamon. Fry them in boiling oil and put them to drain on blotting paper. Prepare a sauce with 4 tablespoons of extra virgin olive oil the minced onion and the peeled tomatoes, cooking them for 10 minutes on low fire, and then mix the ingredients. Lay the fried flowers in plates, drizzle them with the tomato sauce, dust them with a pinch of black pepper.