In the wake of the studies of the unforgettable Libereso Guglielmi, at CREA (Research Center Horticulture and Flower Cultivation) in Sanremo, the study and cultivation of the edible flowers, a true gem of the Ligurian production, continues.
By now on television and on all the world-wide media the food is absolute protagonist and if on the one hand the "classic" floriculture seems to be in crisis, the flower as main course can be a great revival for local production.
[Credit Flickr]
Ingredients
- flour - 150 gr
- olive oil - 3 tablespoons
- iced water - 3 dl
- brandy - 1 tablespoon
- whipped egg whites - 2
- peanut oil for frying
- icing sugar
- flowers (wisteria, magnolia , lilac, petals of chrysanthemums, calendula, flowers of Judas, violets, acacia, elderberry)
Preparation:
- Prepare the batter with the flour, olive oil and water. Leave to rest for a couple of hours, then add the brandy and egg whites.
- Dip the flowers as clusters, or the petals of the magnolias one by one, while the other petals can be mixed normally.
- Fry them in plenty of oil, taking care not to let them burn, dry them on kitchen paper and serve sprinkling with plenty of powdered sugar.
Judit Neuberger
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