Fried leaves and spring flowers

05929 GREAT FRIED leaves and SPRING FLOWERS INGREDIENTS for 8 PERSONS 16 courgette flowers with long peduncle, 200 g of clusters of Wisteria and black locust (false acacia), 100 g of Primroses, lawn daisies and marigolds, 400 g nettle shoots and Borage, 400 g of watercress, dandelion, Arugula and wild fennel, 150 g of curly parsley and Sage, 300 g of ricotta cheese, 6 tablespoons Parmesan cheese, 2 tablespoons chopped parsley, chopped 3 tablespoons capers, 2 egg yolks, egg whites 6, 250 g flour, 4 tablespoons of olive oil, 400 ml peanut oil, pepper, salt. Bring to a boil salted water 4 l in a pot. Clean all the flowers and leaves of salvia with damp paper towels. Filaments yellow interior and removed those external green pumpkin blossom without breaking them. Put a pair of gloves for handling the nettles, remove the toughest parts of twigs and leaves, branches and wash in cold water. Drain. Divide the locust, wisteria, watercress and parsley Hedgehog flare. Blanched for one minute in boiling water, Borage, nettle and wild fennel divided at Tufts, drain with slotted spoon and allargateli on a tarp. Place the flour in a large bowl, add the olive oil with a fork, pour 200 ml of water, mix, pepper and let stand 30 minutes at room temperature. Mix ricotta cheese, parmesan cheese, egg yolks, parsley and capers in another bowl, add salt and pepper. The dough should be firm, if necessary add more cheese. Stuffed with stuffed pumpkin flowers, adhere the petals so they won't open. Whip the egg whites until very firm snow in a second large bowl, and blend the batter with vertical movements. Heat the peanut oil in a pan, without smoking it. Flour Acacia flowers, Wistaria, lawn daisies, Primroses and marigolds. Scrollateli to remove excess flour. FRY for a minute into the hot oil, voltandoli half-cooked with two forks. Drain them with a slotted spoon and place on paper towels. Immediately sprinkle the pretzels, but not only at the time to bring them to the table, does not cover n with n ' paper with a plate, otherwise become soft. Distendeteli on a plate lined with paper towels and keep warm in the oven but it turned off and with the door half open. While fry the other. Dip in batter pumpkin flowers and leaves, drain them well and FRY in hot oil until they are golden and crisp. Drain fritters on paper towels and keep warm in oven. Arrange flowers and leaves on a capable serving dish, sprinkle the pretzels, decorated with some flower and raw leaf and serve immediately. You can serve the fried with a sauce, divided into individual bowls in which the different parts. dip Choose one of these half or all three. EXOTIC: in a bowl, Pour 8 tablespoons of soy sauce, add a glass of sherry or dry white vermouth. Add a pinch of chili powder, tablespoons of lemon juice and a pinch of powdered ginger. Beat with a fork adding 2/3 tablespoons hot water, should be well mixed. Complete with a tablespoon of finely chopped Leek white and serve. AROMATICA: 400 g of Peeled tomatoes ripe but firm. Cut the flesh into small cubes, after eliminating seeds and water. Put them in the blender with 1/2 glass of orange juice. Add salt, pepper and 2/3 basil leaves. Blend until mixture is smooth. Incorporated a glass of olive oil, wire, mounting with the Blender to minimum speed. The sauce should be smooth but not too runny. Finished with basil leaves and grated Orange rind. FRAGRANT in a pan: pour a glass of white wine and 1/2 vinegar. Add 3 tablespoons of sugar, a pinch of salt and ground pepper. Bring to a boil and let it evaporate. Pour the hot liquid on 40 g mint leaves. Let cool to room temperature. Blend until mixture is smooth. Taste the sauce and add salt and sugar. If you like a stronger taste add more pepper. Serve with mint leaves.