Stuffed Pumpkin Flowers

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INGREDIENTS:
  • 12 pumpkin flowers
  • lard to fry

    FOR THE DOUGH
  • 200 g flour
  • 2 eggs
  • 3/16 litre wine (or beer or milk)
  • salt

    FOR THE STUFFING
  • 30 g butter
  • 2 onions
  • 70 g breadcrumbs
  • 3 egg yolks
  • lemon juice
  • chopped parsley
  • salt
  • pepper


    DIRECTIONS:
    DOUGH
    Mix the yolks, flour, salt and wine (or beer or milk respectively) to form the dough.
    Beat the egg whites until stiff and fold in carefully.
    Leave the dough to rest, wash the flowers and dry carefully.

    STUFFING
    Chop the onions and fry in butter until transparent.
    Transfer to a bowl and mix in the other ingredients.

    PUMPKIN FLOWERS
    Place a little stuffing on each of the flowers and fold over.
    Drag the stuffed flower through the dough and cook in hot lard.



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