Pumpkin Flowers Stuffed With Scampi

Preparation:

Preparation: Shell and clean the prawns keeping only the 'tails'. Cut the tails into slices. Sauté the tails in the butter for a few minutes with a pinch of fennel. Add salt, gradually add the prosecco consuming it. Turn off and pepper (in moderation). Leave to cool. Once it has cooled, pass it all through the cutter together with the egg until a fairly thick mousse is produced, adding, if necessary, a little flour (or cornstarch) to thicken. Pour the mousse into the bag or into a candy syringe with a long nozzle. Fill the courgette flowers (well washed and dried) without the petals opening and without detaching them from the stems. Fry turning twice over low heat in an inch of oil for 5 minutes. Arrange a small bunch on a plate and decorate with curly parsley and cherry tomatoes sliced open like a pack of cards. It can be a hot appetizer for an important dinner or a nice first course for a summer dinner.