Peporoni e uova (peppers with egg) Rinse peppers, remove the core, cut into cubes. Beat the eggs in a baking dish, season with salt and pepper. Put a generous amount of oil in a large frying pan and heat it. Add diced peppers to the oil and stir a few times. The peppers should take on a little bit of color. Add eggs, stirring constantly until eggs are set. Serve warm or cooled. Best enjoyed with bruschetta.
Sardine fritte (fried sardines) Rinse and clean the sardines, cut off the head, then rub dry with kitchen roll. Marinate with the juice of one lemon and a little salt & pepper. Heat enough oil in a large frying pan. Turn sardines in flour to the other side and fry on the spot in the hot oil form, golden brown. Next, remove and drain on a plate with kitchen roll. Before serving, drizzle with a little juice of a lemon, sprinkle with chopped parsley.
Fiori di zucchine – Zucchini flowers Rinse zucchini flowers and separate them from the green stem base. Mix eggs, flour and a little bit of milk to a liquid paste and add the zucchini flowers, season strongly with salt and freshly ground pepper. Heat olive oil in a large frying pan and pour in the zucchini flower mixture in ladle-sized portions. Fry the zucchini flower mixture until golden brown and place on a plate with kitchen utensils.
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