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Napoli-Roma Ciurillo

Starter

Veggy

Medium

15 min

4 servings

ingredients
 4 zucchini flowers
400 g CIRIO chopped tomatoes
30 g mozzarella
80 g ricotta cheese
4 black olives
1 egg
1 little onion
Basil
1 lime
Pecorino romano cheese
Milk
Extra virgin olive oil
Salt
Pepper
Preparation
  1. Chop the onion and pour in a pan with a little oil and Chopped tomatoes.
  2. Let dry completely water and add salt after cooking.
  3. Meanwhile wash the zucchini flowers, dry them gently and fill them with ricotta cheese with diced mozzarella, chopped olives, pecorino romano cheese, pepper and a little salt.
  4. One at a time past the flowers in beaten egg lightly with little milk, and fry in hot oil.
  5. Dry with paper and lay flowers on a spoonful of tomato sauce.
  6. Finally, add a few drops of basil pesto (basil cream with citrus and oil).
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