Ligurian Appetizer

For the Ligurian appetizer, grate and squeeze zucchini. Boil and mash the potatoes. Weigh basil, chop the mortadella into cubes. Beat the eggs. Now mix these ingredients with the zucchini. Grate a piece of parmesan and stir into the mixture. Season with marjoram, pepper and salt. Fill this mixture into a piping bag.

Peel an onion and blanch in boiling water for one minute, then cut in half.

Hollow out the bell pepper – remove the seeds and casing. Discard the green bracts and flower stem from the zucchini flowers. Fill the onion, the zucchini flowers and the bell pepper pieces with the mixture.

Now bake in the oven at 250° C for about 30 minutes.

Hollow out the mini peppers and fill them with capers and anchovy fillets. Layer the stuffed mini peppers in a preserving jar and pour good olive oil over them. Leave to infuse for 10 days.

For the Ligurian appetizer, serve the baked onions, peppers, zucchini flowers and the pickled mini peppers.

Preparation Tip:

Use high quality extra virgin olive oil for the Ligurian appetizer!

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