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| Recipes for the Whole Year |
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Pentecost Sunday ends the Easter celebrations and sees in the spring. Red and orange, the symbol of Fire and the Holy Ghost, who descended upon the Apostles, is the color for this holy day. It accompanies springtime's last fruits - zucchini flowers, cherries and apricots - whilst summertime waits just around the corner.
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Zucchini flowers
with mozzarella |  |
24 zucchini flowers - 180 g./6 oz. mozzarella cheese - 12 boned, desalted anchovies - olive oil For batter: 125 g./4_ oz. flour - 2 dl. lukewarm water - 2 tbsp. oil - 2 stiffly beaten egg whites - salt - 1 tbsp. fizzy mineral water or beer.
For batter: place flour, salt, oil and water in a bowl, mix and leave to stand for 1 hour. Upon using, add the egg whites and the mineral water (or beer). Remove stems and pistils from zucchini flowers, rinse, drain properly and place a piece of mozzarella and _ an anchovy in the center of each flower. Close and dip into batter. Fry a few at a time in lots of boiling oil, drain on greaseproof paper and serve hot.
N.B. Ingredients are given for 4 portions. | 
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| Cuvé
di Pinot
Santa Margherita
Dry white from Pinot Bianco and Pinot Grigio vines. Fragrant bouquet reminiscent of green apple; lively, dry taste.
Serve at:
8°-10° C.
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