Stuffed pumpkin flowers

Serves: 4

Ingredients:

• 8 pumpkin flowers
• 100 g plain flour
• Olive oil (for frying)

Ingredients for the filling:

• 200 g fresh ricotta
• 50 g anchovy fillets in oil
• Oregano
• Nutmeg

Ingredients for the batter:

• 1 tablespoon parmesan
• 1 wine glass cold fizzy water
• Chopped parsley
• Salt
• Pepper

Preparation:

Blend together the ricotta (sheep’s ricotta if available), anchovies, nutmeg and oregano. Fill each pumpkin flower and close the top. Make the batter by combining the Parmesan, fizzy water, parsley, salt and pepper. Immerse each filled pumpkin flower in the batter before coating with flour. Fry in plenty of hot oil.

Irene Milito