Zucchini flower stuffed with fior di latte, Cetara anchovies, and Ariccia porchetta

In a special collaboration with Chef Renato Bernardi, we have created a series of exclusive recipes designed to be replicated in your kitchen with the help of our quality products. Each month, we bring you a new recipe, and for the month of June, we present a dish that is a true hymn to the summer season: Fiore di Zucchina Farcito con Fior di Latte, Alici di Cetara e Porchetta di Ariccia. This recipe is a perfect symphony of flavors, combining the delicacy of zucchini flowers with the intense flavor of Cetara anchovies and the succulence of porchetta from Ariccia.

INGREDIENTS FOR 4 PEOPLE:

• Zucchini flowers: 4 units
• Fior di Latte cheese: 150g
• Anchovies in oil: 4 units
• Porchetta: 120g
• Tomato Grapple: 1 unit
• Fresh Basil: 10g
• Extra Virgin Olive Oil: q.b.
• Flour: 50g
• Mineral Water: q.b.
• Salt and Green Pepper: q.b.

Procedure:

1. Start by preparing a batter with water, flour and a pinch of salt. Remove the pistil from the zucchini flowers and wash them gently with a damp cloth.
2. Cut the porchetta and fior di latte (previously slightly 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.
3. Wash the tomato, blend it and season with a pinch of salt and fresh basil.
4. Heat the oil in a frying pan, dip the stuffed flowers in the batter and fry them until golden brown and crispy. Pat them dry on paper towels.
5. Plate the zucchini flowers and decorate the center of the plate with the prepared tomato sauce.