GIA Anchovy Paste 5 tsp
250 g Mozzarella
12 courgette flowers
2 tbsp grated Parmesan cheese
80 ml milk
1 tbsp evo oil
3 tbsp breadcrumbs
Slice the mozzarella and clean the courgette flowers, removing the stem and pistil.
In a bowl, beat the eggs with grated Parmesan cheese, 1 teaspoon of GIA anchovy paste and ground pepper. Add the courgette flowers torn with hands and mix well.
Leave it to rest for a few minutes in a cool place, then add milk and mix again.
Heat a crèpes pan (or non-stick pan) with a diameter of about 22 cm, brush it with a little oil and pour ¼ of the mixture. Try to distribute the mixture and courgette flowers evenly.
Cook over medium heat for 2-3 minutes, then gently turn the omelette and cook a couple of minutes more. Prepare all the omelettes in the same way.
Spread each omelette, still warm, with the equivalent of a teaspoon of GIA Anchovy Paste, cover with 1/4 of the mozzarella and roll up tightly. Let them cool.
Slice the omelettes into rounds and put them on a platter.
Garnish each round with a pinch of GIA Anchovy Paste and sprinkle with toasted breadcrumbs.