Fioretto

For the lemon-flavored salt
1 lemon (untreated)
100 g of coarse salt

For the batter
200 g of cold still water
1 tablespoon of beaten whole egg
100 g of soft wheat flour

For the tempura
400 g of Fioretto
to taste seed oil for frying

For finishing
to taste lemon slices

For the lemon-flavored salt
Peel the lemon with a potato peeler, obtaining only the yellow outer rind.
Finely cut it with a knife.
Put the coarse salt and the chopped lemon zest in a mixer, blend until the color of the mixture becomes slightly yellowish.
Spread the mixture obtained on baking paper and let it dry for at least 3 days at room temperature, until completely dry.
Put the flavored salt obtained in a jar.
Store at room temperature and consume preferably within 1 year.

For the batter
In a bowl, pour the cold still water and add a spoonful of beaten whole egg.
Pour in the flour and mix gently. Leave to rest for 10 minutes.

For the tempura
Dip the Fioretto in the batter and fry at 180 ° for 5 minutes.
Drain on kitchen paper and season with lemon flavored salt.
In a serving dish, serve the Fioretto tempura, accompany with lemon slices and lemon-flavored salt in a small bowl.

For the clams
600 g of clams
20 g of sake

For pasta
1 clove of garlic
chili pepper to taste
to taste extra virgin olive oil
200 g of spaghetti
200 g of Fioretto
chopped parsley to taste
salt to taste

For finishing
lemon zest to tast

For the clams
In a saucepan, combine the clams and sake.
Close with the lid, cook for 2-3 minutes and leave all the shells to open.
Peel half of the clams and set aside.
Filter the cooking liquid with a sieve.

For pasta
In a pan, fry the garlic and chilli with a drizzle of extra virgin olive oil.
Add the cooking liquid from the clams.
Add the spaghetti and continue cooking. If necessary, add a little water.
Halfway through cooking, add the Fioretto and close with the lid
When cooked, add the clams and chopped parsley.
If necessary, adjust with a pinch of salt.

For finishing
In a serving dish, serve the spaghetti with clams and foil.
Complete with grated lemon zest to taste.

Fioretto: 6-7 pieces
Grated Parmigiano Reggiano: 30 gr
EVO oil: 2 tbsp
Salt to taste

1. Wash and clean the Fioretto, steam the Fioretto for 15 minutes, or boil it in boiling salted water for 10 minutes and drain the stems and head of Fioretto

2. Remove it and drain it very gently so as not to break the tops of the Fioretto.

3. Preheat the oven by turning it on to grill at 200 ° C.

4. Grease an oven dish with a drizzle of oil and gently place the previously cooked Fioretto in it.

5. Add a drizzle of oil, season with salt, mix well and sprinkle with grated Parmigiano Reggiano.

6. Bake until the gratin is golden.

7. Serve immediately hot.

Fioretto
Fioretto: 4-5 pieces
EVO oil: 1 tbsp
Salt and Pepper to Taste.

Salsa Dip-Mayo & Pesto
Mayonnaise: 4 tbsp
Pesto without garlic: 1 tbsp

1. Wash and clean the Fioretto not cutting the stems but using their entire length.

2. Put four fingers of water in a saucepan and lightly salt it, bring it to a boil and then put the steaming basket inside it, the only precaution to be taken is to not let the water touch the basket.

3. Place the pieces of Fioretto in the basket, taking care to put the tops upwards with the stem in contact with the steamer.

4. Cover the saucepan with a lid and heart for 7/10 minutes, you can check the cooking using the prongs of the fork.

5. Once cooked, remove the steamer from the saucepan, place it on a plate and drain the Fioretto well.

Now it is ready to be enjoyed!

For the Dip-Mayo & Pesto sauce:
In a bowl, mix 4 tablespoons of mayonnaise and a tablespoon of pesto without garlic until the mixture is smooth.

Dip the heads of the cooked Fioretto in the Dip sauce… Enjoy!

Fioretto 500 grams
Pork 100 grams (roses or pieces)
Sakè (or white wine) 1 tsp
Soy sauce: 1 tsp
Grated garlic 1 tsp
Olive oil ½ tsp
Coarse ground pepper (if you like)
50cc water

1. Divide the cauliflower into bunches.

2. Wrap the pork slices around the stalk of the Fioretto already divided into small bunches. At this point, if you wrap the meat tightly, it will not come off the stalk.

3. Pour the oil into a pan, line up the cauliflowers wrapped in the meat and turn on the fire.

4. Once one side is browned, add water, cover with a lid and cook.

5. When the color of the Fioretto becomes bright, remove the lid and turn off the heat.

6. Add the soy sauce and sake (or white wine) dressing, re-light and quickly roast.

7. Serve on a plate and sprinkle with coarsely ground pepper.