Garden mullets
| 12 freshly picked courgette flowers | |
| 2 medium boiled potatoes | |
| 80 g of chopped mortadella (or cooked ham or finely minced meat) | |
| 1 egg | |
| grated Parmesan to taste | |
| the crumb of a bread roll soaked in milk and lightly squeezed | |
| marjoram. |
Garden mullets
| 1. | In fillings, you can put whatever you want and have, so adjust to taste. |
| 2. | Knead everything together, mixing well until it becomes soft but firm. If it is too stiff, add a few drops of milk; if too loose, a pinch of flour. |
| 3. | Preferably with a pastry syringe, gently fill the courgette flowers, washed and stripped of stamens and tips, filling them two-thirds full, then closing them like a candy wrapper. |
| 4. | Then place them to cook in a pan where you have made a light sauce of fresh tomato, garlic and basil. Cook over low heat for about 12/15 minutes, and the mullets will be ready. |
| 5. | If desired, some desalted anchovies can be melted into the sauce to increase the illusion. |
| 6. | FROM: LE RICETTE RITROVATE by BALDUZZI, CAMPANELLA and DE MARCHI, Amazon books |
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