Salsa piccante ai fiori di Laguna
A chili, blossom and herb flavored dip for gamberoni (scampi, calamari and sea food in general) recalling the flavors of herbs growing in the southern Lagoon
red chili flakes
Sea salt, white pepper, yellow mustard powder
Edible blossoms (thyme, lavender, hyssop, basil)
Cut the apricots, tomatoes and olives into tiny dices and fry them with the blossoms in olive oil for a few minutes.
Add the other ingredients and leave to simmer for 10 minutes.
Serve warm as dip or use it to flavor the sea food before grilling.
Leave out the sour cream if you want to flavor sea food before grilling.