Marrow Flowers

I am proposing you a typical Tuscan dish, that has as its foundation an ingredient particularly easy to be found in this period of the year: the marrow flower.
Ingredients for 4 people:

12 or 16 marrow flowers; 100 g. flour; 1 egg; white wine; olive oil; salt and
pepper; frying oil.

Put the flour in a tureen, add two spoonfuls of olive oil, one egg yolk, salt
and pepper. Pour half a glass of white wine and the necessary water to do a batter, smooth and not too dense. Leave it to rest for about one hour and, shortly before frying the flowers, add the whipped egg whites. Clean the flowers, eliminating their stems, external green leaves and surrounding pistils. Before dipping them in the batter, you can stuff the flowers with one anchovy fillet, or with one spoonful of ricotta knead with parmesan cheese and an egg yolk. It is anyway absolutely necessary that the flowers be very fresh and not withered. Fry the flowers, and then put them to dry on a sheet of kitchen paper, salt them and serve at once.

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