Pumpkin flower stuffed with potatoes and anchovies, confit tomato stuffed with mini eggplants, sweet olives from Puglia

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Recipe of the chef Felice Lo Basso found in MarieClaire (http://www.marieclaire.it)

Serves 4:

8 pumpkin flowers
5 ramato tomatoes
10 Perlina eggplants
10 sweet olives
200 gr potatoes
100 gr anchovies fillets
Extra virgin olive oil
salt

Directions:

Peel the potatoes, slice them coarsely and place them in a pan with a little extra virgin olive oil and water. Cook until they became a puree. Add the anchovies and blend everything with a hand blender, until a creamy and smooth puree is obtained.

Cut the bottom of the pumpkin flowers away pulling off the pistil, wash and stuff them with the potato and anchovies puree, then fold them over trying to give them a cylindrical shape.

Slice the tomatoes and bake them for 3 hours at 80C. Line a dome mold with the baked “tomato petals” and stuff with the mini eggplants, previously cut into cubes and sauteed with salt and oil. Fold the tomato petals over to close the mold and press well to give it a half globe shape.

Cook the sweet olives in oil. Sautee two Perlina eggplants for each person, cutting them in a half lenghtwise.

Now start composing the dish. Place the half globe in the middle of a plate, the pumpkin flowers and 4 half Perlina eggplants next to it, then guarnish with olives and salt flakes. Finish the guarnish with basil sauce and crispy cheese to taste.