Ingredients

• 200g
• pecorino
• 20 anchovy fillets
• 20 zucchini flowers
• 2 eggs, lightly whisked
• polenta for crumbing

Method

Grate
the cheese and chop the anchovy fillets into small pieces and mix together.
Check the flowers for insects and remove the stamen. Stuff the flowers and
gently twist the petals together to seal.
Dip flowers in egg and then in polenta to coat evenly.
Heat enough oil in a saucepan to shallow fry the zucchini. Fry the flowers
in batches for around 5 minutes. Drain on kitchen paper and serve.

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Method