Fried zucchini flowers with goat ricotta

1 Servings

Ingredients

Quantity Ingredient
12 Zucchini flowers
1 cup Fresh goat ricotta
1 Egg
2 Scallions, thinly sliced
¼ teaspoon Freshly grated nutmeg
Salt and pepper to taste
1 pounds Fresh golden or yellow tomatoes
½ cup Extra virgin olive oil
8 Leaves basil
1 teaspoon Salt
2 tablespoons Virgin olive oil

Directions

Pick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small teaspoon, stuff each blossom with 1½ teaspoons of filling and set aside.

Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside.

In a 10- to 12-inch non-stick sautJ pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden brown on both sides.

Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.

Yield: 4 servings

Recipe by: MOLTO MARIO

Posted to MC-Recipe Digest V1 #394 by "suechef@..." <suechef@...> on Jan 28, 1997.

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