Crostini with zucchini flowers
When he entertains at home, Eugenio Maiale serves pasta, such as spaghetti and mussels. But home - like A Tavola - is about more than just pasta. Guests are also served three types of crostini and pandoro cake with fresh cherries and mascarpone.
Photo: Jennifer Soo
Have your say
- 1 tbsp olive oil
- 1 clove garlic, minced
- 2 anchovies, finely chopped (optional)
- 4 female zucchini flowers (flowers removed and sliced and zucchini sliced thinly)
- Leaves from 1 stalk of basil
- 100mL white wine
Heat oil in a pan over low heat and add garlic and anchovies. Add sliced zucchini (not flowers) and basil and cook for 5 minutes. Add wine and cook for a further 3 minutes. Add flowers, stir and remove from heat. Set aside to cool. Top each crostini with the zucchini mixture.