Stuffed zucchini flowers

Heat three tablespoons of oil in a pan and, keeping the flame on medium, gently sauté the garlic cloves. Add the leftover roast, after finely chopping it with a mezzaluna, the cooked salami cut into very small cubes, and let everything flavor for a few minutes. Season with salt.

Remove the mixture, drain it, pat it dry with paper towels to remove excess oil, and transfer it to a bowl. Add the beaten eggs, grated Parmesan, chopped parsley, and carefully mix the ingredients until completely combined.

Wash the flowers, gently dry them, and fill them with the mixture. Fry them in hot oil until golden (about 10 minutes). Lightly salt them and serve hot.