Chef Giovanna and Gisella of the Ristorante Da Gisella, show us how from simple local and wild products, such as flowers and leaves, it is possible to obtain delicious donuts with a unique flavor.
Ingredients
rose, wilde rose, nasturtium (flowers and leaves), mauve flowers, prickly pear, wild flowers of valerian, hyacinth flowers, borage flowers, wild poppy, wild fennel, flour, Sparkling water, yeast or beer, salt
Directions
In a bowl add flour, sparkling water and a pinch of salt. Stir until the mixture acquires the right fluidity. For some flowers you can also add mozzarella or provolone. Stir everything with the flowers chosen. Dip them one by one into the hot oil for a few moments. Drip on absorbent paper and serve hot.
Dish reviewed in the June 2013 Ischianews magazine
