Courgette flowers filled with Asiago Fresh PDO and Aged Asiago PDO
Type of dish
50 g Aged Asiago PDO
50 g Fresh Asiago PDO
6/8 courgette flowers (or leaves of other vegetables such as chard or spinach)
A little white flour, starch flour and beer for the tempura
Extra virgin olive oil, salt to taste
Wash the courgette flowers and dry well. Chop up the Fresh Asiago PDP and the Aged Asiago PDO into small pieces. Prepare the tempura: mix a little white flour and a little starch flour into the beer until a clear mixture is obtained with the consistency of a beaten egg. Fill the blossoms with the Fresh Asiago PDO and the Aged Asiago PDO, dip them one by one into the tempura and then fry them in extra virgin olive oil until they are crisp. Alternatively make rolls using the leaves of other vegetables such as spinach or chard after they have been parboiled.