Polpettone di tonno ai capperi. This is the favourite dish of Macio, one of my friends from Bergamo. He always cooks it when he has guests. It comes from Sale & Pepe, one of the better food magazines. It can be served as an antipasto or a main course. When I made it I didn’t process the paste long enough, so the loaf was a bit loose. It was delicious though. Serves 4 as a main course 8-10 as an antipasto.
Fiori di zucca fritti. Courgette flowers are just starting to become available in markets in the UK, however, I wouldn’t attempt this dish unless you can get them really fresh. If you grow your own courgettes, you’re laughing . I am growing them in pots on my balcony this year so this recipe will get a lot of use.
Flower on the plant
To trim, if they are male flowers they will have a straight stalk, trim the ends if needed, gently open up the flower and pinch out the stamens. If they are female flowers they will have a courgette attached. If it is a baby, cut it into 4, but leave it attached to the flower, otherwise detach the flower. Serves 4
12 courgette flowers, trimmed
For the batter
350g 00 flour
400 ml cold water
A large pinch of salt
Mix together the flour, water and salt. Add enough water to get a consistency of single cream. Leave to rest for an hour or so.
Fried cougette flowers batter
Dip the flowers in the batter and deep fry until they are lightly brown
Fried courgette flowers frying
Drain on kitchen paper, season with salt and serve immediately.