INGREDIENTS

250 grams of Manchego cheese

18 squash blossoms

2 tomatoes

2 tablespoon chopped walnuts

3 eggs

1 cup breadcrumbs

1/2 cup flour

1 liter kitchen oil

Salt and pepper to taste

Toothpicks

1 cup green grapes

2 shots (4 oz total) cassis liqueur

2 tablespoons butter

1 tablespoon sugar

PREPARATION

GRAPE AND CASSIS SAUCE

1.Cut the grapes in half and remove the seeds.

2. Heat butter in a pan. Add the grapes only for 5 minutes. Add the cassis liquor and lower the heat. Add the sugar and cook for 10 minutes. The consistency of a medium thick sauce should be obtained.

3. Separate the grapes from the sauce. Reserve.

FOR THE FILLED SQUASH BLOSSOMS

4. Clean the blossoms by removing the part of the center and the green leaves on the outside. Set aside by placing them neatly in a platter to avoid them from crushing.

5. Mince the tomatoes and walnut. Finely grate the Manchego Cheese. Mix everything and set aside.

6. Carefully fill the blossoms with the Manchego Cheese mix. Secure with toothpicks.

7. Separately, beat the eggs and add a little salt and pepper.

8.In three bowls place the flour, the beaten eggs and the breadcrumbs separately. Dip blossoms in flour, in beaten egg and finally in the breadcrumbs.

9.In a pan deep enough to cover the blossoms completely, heat oil.

10. Once oil is hot, carefully fry squash blossoms.

11. Remove from oil and place on absorbent paper to remove excess.

12. Serve with the grape sauce and the grape halves.