This morning I had a walk in the garden of earthly delights, which happens to be not too far from Avila, and right in my parents-in-law house, and I brought souvenirs home ;)
The journey back home was fully centred in the safety of the courgette flowers picked in the morning, which are notoriously delicate and notoriously incredibly tasty when deep-fried. A whole train journey Madrid-Alicante thinking about the taste of the anchovy hidden in the mozzarella which explodes in the mouth a few seconds after the lucky crunchy bite... I am really a) a poet and b) an ambassador of roman coisine in the world ;)
And for today that's it with the writing. I am writing a european project to try pursuing this poorly rewarder hobby which is research, and I am honestly fed up of typing words on a keyboard X__X
Until September, my new motto will be: "less words, more comfort food to forget that I have chosen the worst possible job for people interested in having a salary at the end of the month"
FRIED COURGETTE FLOWERS
4 courgette flowers
cold sparkling water
Mix flour with half beer and half sparkling water, both very cold, to make the batter. Add a pinch of salt. Clean the flowers, remove the pistil and place inside a piece of mozzarella and half anchovy. Deep in the batter and deep-fry in hot sunflower oil. Dry well and eat immediately!