Fried Zucchini
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A cookbook recipe exclusively for All-Access members from Tasting Italy
A cookbook recipe exclusively for All-Access members from Tasting Italy
WHY THIS RECIPE WORKS
The use of semolina flour is a hallmark of Sardinian cuisine; it appears in everything from flatbreads to pasta to sweets. It's no surprise then that Sardinian cooks also turn to semolina to create a crispy coating for fried foods, especial...