This was a course typical of Marradi used as breakfast during the
- Open pumpkin flowers
- 3 hectograms of "ricotta"
- finely chopped garlic and parsley
- 1 hectograms of Parmesan cheese
- 2 egg yolks
Prepare a mixture with parsley, garlic, Parmesan cheese, "ricotta"
and egg yolks, then fill the flowers after having taken away the yellow
pistil. Close them very carefully, dip them in flour and then dip them
in a batter made with egg, flour and water. Fry them in a pan with very
hot oil. It is possible to cook them in tomato sauce, by adding some mashed
tomatoes and chopped garlic and parsley.
Text Tebaldo Lorini
Translated by Gianna Toni