Remove the roses from the water, drain well and ‘fry’ the butter and breadcrumbs in a frying pan (melt the butter, add the breadcrumbs and brown until the mixture starts to bubble or foam slightly, in any case it no longer clumps).
add the roses, making sure that they are all in contact with the bottom of the pan.
turn the roses carefully, the breadcrumb-butter mixture will form a light crust around the roses.
Before it all gets too dark together, take them out and bring them to the table hot. Do not baste with melted butter or anything like that!
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