Fried courgette flower with Ponti Balsamic Vinegar of Modena Glaze

Fried courgette flower with Ponti Balsamic Vinegar of Modena Glaze - Ponti

INGREDIENTS

Ponti Balsamic Vinegar of Modena Glaze
4 courgette flower
3 oz Mozzarella cheese
1 egg
Bread crumbs
Salt/pepper
Fried courgette flower with Ponti Balsamic Vinegar of Modena Glaze - Ponti

RECOMMENDED
PRODUCT

Fried courgette flower with Ponti Balsamic Vinegar of Modena Glaze - Ponti

PREPARATION

Open the courgette flower and remove the internal petiole.
Fill each flower with a few cubes of mozzarella.
Pass the stuffed flowers in the egg, then in the breadcrumbs and repeat the operation to create a double breading.
Fry in boiling oil (330 -360 °).
Salt on the surface and glaze with plenty of Ponti Balsamic Vinegar of Modena Glaze.

Rich in history too

The Balsamic Vinegar of Modena have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

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