Stuffed pumpkin flowers (6)

Stuffed pumpkin flowers (6) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Prepare a batter with flour, water and balsamic vinegar.

Fill squash blossoms with ricotta and the anchovies, dip them in batter and FRY in hot oil.

Calories calculation

Anchovies (49)
Balsamic vinegar (2)
Mineral water (50)
Flour (320)
Pumpkin flowers (8)
Olive oil extra virgin (700)
Ricotta (136)

Calories amount per person:

316

Ingredients and dosing for 4 persons

7 pumpkin flowers
7 anchovies
100 g of ricotta
1 tablespoon of balsamic vinegar
Olive oil extra virgin
Flour
Mineral water

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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