These are a favourite thing eat in Rome and when they are on the menu, they always end up on award-winning food & travel journalist, Maria Pasquale’s, plate!
My local friggitoria sells them, and they are a popular antipasto at both the pizzeria and trattoria, and even at restaurants. This version from Toni is deliciously light and crisp. Zucchini flowers are stuffed with mozzarella and some anchovy, then lightly battered and fried. I rarely ate anchovies until I moved to Rome, but now I love them. Having said that, the anchovy in this recipe does nothing more than give it a salty centre. Feel free to leave it out for a vegetarian option; Toni also adds a basil leaf to her stuffing, which is totally optional.
SERVES 4
INGREDIENTS
- 12 zucchini flowers
- 125g mozzarella
- 6 anchovy fillets in olive oil
- 12 small basil leaves (optional)
- 100g (2/3 cup) plain flour
- 50g cornflour
- 25g baking powder
- 250ml (1 cup) ice-cold sparkling water
- Vegetable oil, for deep-frying
METHOD
1 Remove the stamens from the centre of the zucchini flowers, leaving the flowers intact and being careful not to tear the petals.
2 Cut the mozzarella into 3 cm long strips and cut each anchovy in half. Place one piece of mozzarella, one piece of anchovy and one basil leaf, if using, inside each flower, closing the end by gently twisting the petals together.
3 Prepare the batter by mixing the flour, cornflour, baking powder and sparkling water in a bowl and whisking until smooth and lump-free.
4 Fill a heavy-based saucepan with vegetable oil and heat until very hot – about 200°C on a cooking thermometer. Dip the stuffed flowers in the batter, shake off the excess, then drop them one or two at a time into the hot oil. Cook for 3–4 minutes, or until the batter is golden and crunchy, moving them around regularly with a slotted spoon to ensure an even colour.
5 Drain on paper towel and serve hot.
RECIPE: Toni Brancatisano
Would you like to know more? Pick up a copy of The Eternal City by Maria Pasquale. Published by Smith Street Books and distributed by Thames & Hudson Australia, available where all good books are sold, RRP $55
This recipe was originally in Issue 33 – Dream a little dream. You can purchase this issue and enjoy more enchanting content here.
