This is a recipe from Tuscany, although other versions of the same dish exist more or less all over the country. It can be made with courgette flowers, if they are available, but using thin slices of courgette is much simpler and tastes delicious. If you do choose to use flowers, check them on the inside for insects before proceeding, and remove the pistil, which will taste bitter.
© 2017 All rights reserved. Published by Anness.