Name: Fried Zucchini Flowers with Alici e Limone
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 pound marinated anchovy fillets, rinsed, drained, and roughly chopped; 1 egg; 1 tablespoon fresh thyme leaves; 1 pound golden creamer potatoes, peeled and cut into 1/2-inch cubes; 1 lemon, cut into wedges; 1 tablespoon freshly squeezed lemon juice; 4 tablespoons extra-virgin olive oil, plus 2 tablespoons; Salt and pepper, to taste; 2 scallions, thinly sliced; 12 zucchini flowers

Method:

Boil potatoes in salted water for 10 minutes, until soft but not water-logged.

Drain, allow to cool 10 minutes, and mash to a somewhat smooth consistency.

Add the egg, anchovies, scallions, 4 tablespoons oil, lemon juice, thyme and salt and pepper, to taste.

Pick through open zucchini flowers to remove stamens and check for bugs. Using a small teaspoon, stuff each blossom with 2 teaspoons of the filling.

In a 10 to 12-inch non-stick saute pan, heat the olive oil until smoking.

Place 4 flowers into the pan at a time and cook until golden brown on both sides. Season with salt and pepper.

Arrange 3 blossoms on each of 4 warmed dinner plates and serve immediately, with bruschetta drizzled with best-quality extra-virgin olive oil, and lemon wedges.