Ricotta Stuffed Zucchini Flowers Tarifi

Malzemeler

• Ricotta Filling:, 1 Cup Ricotta Cheese, 1 Egg, 1/3 Cup Grated Parmigiano-Reggiano Cheese, 4 Fresh Basil Leaves, Minced, Salt & Pepper, 18 Large Zucchini Blossoms, 3/4 Cup All-purpose Flour Seasoned With Salt & Pepper, 1 Large Egg, 1/2 Cup Oil For Frying. To Serve: 1 to 1 1/2 Cups

Hazırlanışı

1. Mix together the ricotta, egg, grated cheese, and basil, then season with salt and pepper. Remove the stamens from the flower and gently open. Use either a small spoon or a pastry bag and fill each blossom with a tablespoon or so of filling. Gently pinch the end of the flower closed and twist slightly. Beat the egg with a tablespoon of water until frothy. Dip the flowers first in the egg, and then into the flour turning them to lightly coat all sides. Heat the oil in a frying pan and once hot fry the zucchini flowers for a couple of minutes on each side or until they are golden brown. (Do not overcrowd the zucchini in the pan.) Place cooked flowers on a paper towel lined plate and continue to cook the rest of zucchini flowers. To serve, first spoon the sauce into the center of a plate and fan the zucchini flowers on top.

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