2 people | 20 min.
What you need
- 8 Very fresh squash blossoms
- 8 anchovie fillets
- 125gr. fresh mozzarella (ideally buffalo mozzarella)
- salt & pepper
- extravirgin olive oil
To note that squash blossoms are very perishable and usually won’t make it more then 24 hours.
Wash the flowers and dry them very carefully, then remove the pistil.
Gently fill the blossoms with and anchovie and a longitudinal slice of mozzarella (if buffalo mozzarela, even better) and gently twist the petals together to seal.
Place the filled squash blossoms on an oven tray and sprinkle with salt& pepper and extravirgin olive oil.
Bake for 15 minutes at 160°C until lightly browned.
Remove from the oven. Allow to cool for a few minutes before serving.
How to resist to this stringy squash blossom version 🙂