The Caponet

June 7, 2011


  • Sixteen zucchini flowers
  • 300 gr of cooked meat
  • 100 gr of cooked salami
  • a handful of parsley
  • two garlic cloves
  • two eggs
  • two handfuls of grated parmesan cheese
  • oil

What to prepare

  • a salad bowl
  • an iron skillet
  • a spoon
  • a crescent-shaped chopping knife
  • a chopping board


Take some nice zucchini flowers and fill with: cooked meat, cooked salami, finely minced parsley and garlic; eggs and grated cheese.

Deep fry in oil and serve very hot. A new type of caponèt, another invention of our gastronomic panorama.



This time it is easy to find a link between the capons that are served for Christmas and our spring cockerel. Indeed, as those capons no longer… cock as roosters….

The filling of this caponèt is put in unfertile zucchini flowers, and this is where the name comes from.

Another example for the use of this product that is apparently secondary otherwise useless, is that is result is very pleasant.