List of Ingredients
- 1 CUP of cream
- 4 1/2 OZ. of fresh Pecorino cheese
- 2/3 CUP of breadcrumbs
- 2 OZ. of bread sticks
- 1/4 CUP of shelled almonds
- 8 of zucchini blossoms
- 3 of large eggs
- 2 of oil-packed anchovies
- 3 SPRIG of lemon thyme
- fresh mint
- tomato paste
- peanut oil
- salt
Method
Grate the pecorino cheese. Heat the cream in a saucepan to a boil and let it reduce for 3-4 minutes; remove from the heat and mix in the grated Pecorino cheese with a pinch of salt until it melts evenly.
Blend 1 Tbsp. tomato paste with 1/4 cup water and the anchovies.
Coarsely chop the bread sticks and almonds and mix with the breadcrumbs and lemon thyme leaves.
Bring peanut oil to 350°F. in a medium fry pan. Clean the zucchini blossoms, removing the stems and pistils. Beat the eggs in a shallow bowl. Dip the blossoms in the beaten eggs, then dredge in the breadcrumb mixture. Fry until golden (2-3 minutes) and drain them on paper towels.
Spread the Pecorino cream on plates, top with the breaded blossoms and garnish with dots of tomato sauce and mint leaves.