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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Create vegetable noodles — zucchini, sweet potato, beet
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Create vegetable noodles — zucchini, sweet potato, beet
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Fill a large frying pan up to about 1/2 inch with oil. Heat the oil over medium-high heat. While the oil is heating, stuff the blossoms with the strips of mozzarella. Make an egg wash by beating the egg and water together. Mix together the flour, salt, paprika, black pepper and red pepper in a shallow dish. When the oil is hot enough for frying, dip each blossom first in the egg wash, then in the flour mixture, and gently place it in the oil. Avoid crowding the blossoms - if the pan isn't large enough, do this is two batches of four. Cook each blossom approximately two minutes on each side, then let rest on a paper towel. Eat the entire thing while it's hot!