Caponet - Filled zucchini flowers

Virginia Prandi (1960), Cravanzana.

To be served with Arneis

Ingredients:

20 - 24 zucchini flowers
400g cooked meat
150g cooked salami
3 whole eggs
A good handful of parsley and basil
1 leaf of costmary (chrysan-themum balsamita)
1 clove garlic
A big handful of grated Parmesan cheese, oil

Prepare a filling with the following: cooked meat, salami, parsley, basil, costmary, and garlic. Mince finely and bind with egg. Add grated Parmesan.

Fill the zucchini flowers with the mixture.

Fry in oil and serve hot.

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