It is a dish very common in Perugia but even in other areas of Umbria. In ancient times peasant readied themselves in the early morning to go picking the marrow flowers at dawn, since they were well opened. Who is so lucky to own a garden, can do in this way still today.

Ingredients
marrow flowers
flour
eggs
oil to fry
salt

Preparation method
Wash well the marrow flowers, take away the pistil and dry very well.
Prepare a batter neither too stiff nor too fluid based on water, flour, eggs and a pinch of salt.
Heat oil in a frying-pan.
Dip the marrow flowers in the batter only a few seconds holding their petiole.
Lay down them in the boiling oil. When the marrow flowers will be quite browned take out from the oil and lay down on absorbing paper to remove the superfluous oil. Serve them hot.

Note – The Canapé with giblets was a typical course served on big oval dishes in occasion of feasts.

Variation – Try to add an anchovy inside the marrow flower before dipping it in the batter, the fry-up will have a really delicious taste.