First remove the (bitter) pistil of the flowers. Then stuff them with some mozzarella and an anchovies.
Close the stuffed flowers like this:
Make a batter from 100 g flour and 100 ml ice-cold beer.
Drag the flowers trough the batter and deep-fry for 3 mins in 170°C oil
Served with a pink asparagus, that can be eaten raw.
(Recipe from Lydia Delectorskaya, the housekeeper of Matisse)
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