Preparation
Prepare the dough, so that it isn’t too liquid, let it sit for about 30 minutes, roll all the vegetables in the dough and fry in hot oil. Finally, roll the Pecorino in the dough, fry it, arrange it at the centre of a dish with the vegetables around it and serve warm.

Ingredients

4 slices of fresh Pecorino Toscano, each 1/2 cm thick.
8 slices of eggplant,
8 pumpkin flowers,
8 slices of zucchini,
1 yellow pepper cut into 8 pieces

For the dough:

200 g of flour,
50 g of beer,
50 g of water,
salt to taste.