We had to finish our holiday with something SPECIAL! Like many other dinners at the Trullo we picked up from the garden super juicy and sweet pomodorini, fresh basil and this time some courgette flowers too…YES! In a frying pan we made a very quick tomato sauce using the cherry tomatoes, a crushed garlic clove, plenty extra virgin olive oil and few olive taggiasche. When the sauce was ready we added the courgette flowers. When the Gnocchetti were ready we transferred them over to the sauce pan, with a splash of water and tossed it for few seconds. Plate it and break with your hands a burrata over, add some fresh fresh leaves & black pepper…BOOM!
FRITTO 