My sfizioso supper for two.1 ripe melon, cut in half with the seeds removed and filled with port found lurking at the back of the cupboard, left over from Christmas.
10 Zucchine flowers, washed carefully and patted dry with kitchen paper and with the pistil removed gently
200 g white flour
1 small bottle of beer, enough to make a batter, the rest you can gracefully swig..
Prepare the melon first and set aside so the port seeps into the melon flesh.
Mix the flour and beer together vigorously in a large bowl until smooth.
Heat some olive oil or oil for frying in a non-stick pan. Dip the zucchini flowers in the mixture and gently lay them in one layer in the pan. Turn them over gently when golden on one side and continue cooking until they are nicely golden all over. Drain them carefully on more Kitchen paper and sprinkle with salt.
|Melon with port, zucchini flowers and cherries, qualcosa di sfiziosa|