In: All Recipes recipes23 June 2015
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Last week I saw on my Facebook group the recipe to make a Pumpkin Flower Pie, with a whole-wheat beer batter, no eggs, and topped with pumpkin flowers, mozzarella and canned anchovies. The recipe was posted by Sonia Giacomelli. I had all the ingredients at home, and I decided to make it right away. This is a plain recipe, but really yummy. It was definitely appreciated, above all by my dad.
This morning there is a flurry of activity here at the office: I’m trying some new fancy recipes seen during the last days, like famous Starbucks’ frappuccino, and a sort of stuffed bread… I’m enjoying by making these “social” things, and my days have a more sparkling rhythm 😛
So, I leave you to the pie and go back to cook: if you’ll see the pics on my social channels in the next days, that means I hit the mark and you’ll see the recipe on the blog soon. Kisses :*
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Ingredients for 4 servings:
100 g of buy Phenergan online whole-wheat flour
200 ml of beer
1/2 tbsp of seed oil
7 g of salt
1/2 tsp of baking soda
15 pumpkin flowers
60 g of mozzarella
2 fillets of canned anchovies
evo oil

Preparation Time: 10 min
Baking Time: 15 min
Total Time: 25 min

How to make Pumpkin Flower Pie

Clean flowers by removing stems and pistils, dice mozzarella and cut anchovies in pieces.

Pumpkin Flower Pie (2)

Make the batter: combine flour with beer, seed oil, salt and baking soda.

Pumpkin Flower Pie (3)
Pumpkin Flower Pie (4)

Pour the batter in a 22 cm non-sticky pan.

Pumpkin Flower Pie (5)

Cover the batter with pumpking flowers, then add mozzarella and anchovies, and a little oil.

Pumpkin Flower Pie (7)

Bake in fanned oven preheated at 200°C, for 15 minutes.

Pumpkin Flower Pie (8)

Let cool till tepid, then turn out and serve.

Pumpkin Flower Pie (9)
Pumpkin Flower Pie

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