If you don’t grow zucchini, look for zucchini flowers at your local farmers’ market.
|1||cup all-purpose flour|
|~||Pinch of salt|
|⅓||cup dry white wine|
|2||Tbsp. extra-virgin olive oil|
|⅔||cup warm water|
|6||anchovies, packed in salt (see Note)|
|4||oz. mozzarella cheese, cut into sticks|
|~||Olive or vegetable oil for deep-frying|
If you can’t find salted anchovies, substitute a good-quality anchovy in olive oil, such as the Scalia brand.
Culinate editor’s note: For a different filling, try small spooonfuls of ricotta instead of the mozzarella sticks. Skip the anchovies and add sautéed garlic, minced chives, salt, and pepper to the ricotta instead.
This content is from the Slow Food Chefs collection.
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