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Anything in pastella is fried in batter, which the Italians do a lot: prawns, calamari and other seafood, cauliflower, aubergines, artichokes, zucchini and squash blossoms, sage leaves, mushrooms, chicken, apples, pineapples and everything but the kitchen sink.

Pastella also means the batter for crepes, etc.

Text © Dana Facaros and Michael Pauls

Images by: bawarchi