It's difficult to resist zucchini flowers when you come across them at the market. I love mine stuffed with creamy ricotta packed with flavour from fresh herbs, lemon zest, basil and pecorino, coated with a light crunchy tempura batter.
Difficulty: Medium
Time: 45 min
Serves: 2
Ingredients
Stuffed Zucchini Flowers
- 5 zucchini flowers
- 200g ricotta
- 1 tbsp lemon zest
- 1/8 tbsp chilli flakes
- 2 tbsp basil finely chopped
- 50g pecorino
- salt
- pepper
Tempura Batter
- 40g tempura batter
- 60g water
Romesco Sauce
- 1/3 roasted red pepper
- 1 medium size tomato cut in chunks
- 1 clove of garlic
- 3 tbsp of toasted almonds
- 1/2 tsp chilli falkes
- 1/2 tbsp fresh Italian parsley
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- salt
- pepper
Garnish
- Basil leaves
- Puffed quinoa
Method
1. Roast the tomatoes with the garlic and olive oil for 15 minutes.Remove the skin from the tomatoes.
2. In a food processor, blend the toasted almonds into a fine powder., add the roasted peppers, tomatoes, garlic, vinegar, chilli flakes, parsley and oil until smooth. Season well with salt and pepper.
3. Make the ricotta filling by mixing the ricotta, lemon zest, basil, pecorino, salt and pepper and pipe it carefully inside the zucchini flower.
4. Prepare the tempura batter by mixing the batter together with water, ensuring there is no lumps.
5. Dip the zucchini flowers in the tempura batter, ensure it's well coated. Deep fry it over few minutes until the tempura batter is lightly golden.
6. Assemble by pouring the romesco sauce in the middle of the plate, top with the zucchini flowers and garnish with basil and puffed quinoa. Enjoy!
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