Fiori di zucca fritti

Fried zuc­chi­ni blos­soms are a best of the Ital­ian sum­mer recipes. I like when the bat­ter is with­out egg and the result is crispy and light like a Japan­ese tem­pu­ra. They make a real­ly great aper­i­ti­vo. Time: 20 min Ingre­di­ents (4 peo­ple, 3 flow­ers each) 12 zuc­chi­ni blos­soms 150 g flour type 00, sift­ed 100–120…

Salad of celery, parmesan and walnuts

This sal­ad is one of my favorites to start a meal. The pow­er­ful taste of cel­ery match­es per­fect­ly parme­san and wal­nuts. Make sure you are using wal­nuts in shell, they do taste so much bet­ter that the shelled ones. Time: 5 min two ten­der cel­ery hearts with leaves, 3 table spoons chunk parme­san a hand­ful…