Every month a new recipe from the Cilento's culinary tradition!
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Ingredients (4 servings)
Preparation 30 minutes
- 12 zucchini blossoms
- A pint (500 ml) whole milk
- 3 heaping tablespoons flour
- An egg, lightly beaten
- Pinch ofsalt
- Extra Virgin Cilento Olive oil ”Azienda Agricola Maio”
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- Trim the stems of the zucchini blossoms, remove the pistils, wash them gently and pat them dry just as gently.
- Prepare the batter by combining the milk, flour and egg.
- Heat the oil.
- Lightly salt the zucchini blossoms, dredge them in the batter, fry them until golden, drain them on absorbent paper, and serve them hot.
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Ingredients
Preparation 45 minutes
Filling:
- 100 grams Grated goat cheese
- 200 grams Fresh goat cheese
- 6 eggs
- ½ Soppressata cut in cubes
- Pepper
- 100 grams dry sausage diced
Pastry:
- 1 Kg. flour
- 6 eggs
- 1 envelope of dry yeast
- Lard
- ½ glass of white wine
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- For the pastry mix all the ingredients together until you get an even mixture. Set that a side.
- For the filling, join the eggs (beaten), soppressata, dry sausage, pepper, both goat cheese and mix well.
- Lay out the pastry dough in baking tray so that half the dough can be folded over the tray.
- Fill the baking tray with the pizza mixture.
- Place in oven at 350F for about half hour.
- Five minutes before removing brush with beaten egg yolk. Enjoy!!
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