Ingredients

• 250 g fresh cream
• 120 g fresh pecorino cheese
• 75 g breadcrumbs
• 50 g breadsticks
• 30 g shelled almonds
• 8 pcs pumpkin flowers
• 3 pcs eggs
• 2 pcs anchovies in oil
• thyme lemon
• mint
• tomato concentrate
• peanut oil
• salt

For the recipe of breadsticks and almond flower cutlets, heat the cream in a saucepan
and let it boil for 3-4 minutes; turn off the heat and mix the coarsely grated pecorino with a pinch of salt until it has melted evenly. Blend 1 tablespoon of tomato paste with 50 g of water and the anchovies. Coarsely chop the bread sticks and almonds and mix them with the breadcrumbs and the leaves of 3 sprigs of lemon thyme. Peel the pumpkin flowers, removing the bottom with the pistil. Beat the eggs. Dip the flowers in the beaten eggs, then pass them in the mix of breadcrumbs, breadsticks and almonds and fry them in abundant hot peanut oil for a couple of minutes. Drain on kitchen paper. Distribute the cream with pecorino cheese on the plates, place the breaded flowers on top and complete with dots of tomato sauce and mint leaves.

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