A tasty, spicy recipe that enhances the body of the dumpling and combines it with the delicate flavour of pumpkin flowers, tinged with poppy seeds and sunflower.
Ingredients for 4 people:
– 320 g of Sardinian Etna dumpling
– 30 local pumpkin flowers
– 3 Sicilian zucchini
– 1 teaspoon turmeric
– 1 teaspoon of poppy seeds
– 1 teaspoon of sunflower seeds
– 2 table spoons of extra virgin olive oil
Preparation:
Wash the pumpkin flowers without the pistils and stems, and cut them into strips, dice the courgettes after washing them, and fry them for a while with oil, add the pumpkin flowers, salt, poppy seeds, sunflower seeds and turmeric, and after a while, add the drained al dente dumplings and leave them to soak it up.
Bon appétit!
