PUMPKIN FLOWER WITH MILD PROVOLONE VALPADANA PDO
For 4 people – Difficulty: MEDIUM – 40 minutes
INGREDIENTS:
20 pumpkin flowers
200 g Provolone Valpadana PDO mild
10 anchovies
Sunflower oil for frying
For the batter
125 g flour
2 eggs
200 g light beer
2 tablespoons of extra virgin olive oil
Fine salt to taste
Pepper to taste
PREPARATION:
Gently clean the squash blossoms from the stem and inner pistil without breaking them.
Cut the mild Provolone Valpadana PDO into sticks and cut the anchovies in half.
Fill the flowers with the Provolone and anchovies, slightly curling the tip of the flower to prevent the filling from escaping.
Prepare the batter by starting by putting the flour in a bowl together with the two eggs, begin to whisk everything by pouring in the beer to prevent lumps from forming.
Add the oil, salt and pepper.
Dip the flowers in the batter, taking care not to let them open.
In a fairly large pan, bring the sunflower oil to 180°, then dip no more than 3 flowers at a time, to prevent the oil from getting too low in temperature and the frying will not be crispy.
