Fried Zucchini Flowers With Buffalo Ricotta

Recipe Ingredients

1 cup	237ml	Fresh buffalo ricotta - (cow's milk is
		An acceptable substitute)
1		Egg
2		Scallions - thinly sliced
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Zucchini flowers - stamens removed
1 lb	454g / 16oz	Fresh golden tomatoes - roughly chopped
		(or golden cherry tomatoes, cut in half)
1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
8		Basil leaves
8		Opal basil leaves
1 teaspoon	5ml	Salt

Recipe Instructions

In a medium bowl, combine the ricotta, egg, scallion, nutmeg and salt and pepper to taste. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of the filling and set aside.

In a medium bowl, place the tomatoes and toss with the 2 tablespoons olive oil, basil and salt and pepper, to taste, and set aside.

In a 10- to 12-inch saute pan, heat the remaining 1/2 cup olive oil over high heat until smoking. Place 4 flowers at a time into the pan and cook until golden brown on both sides.

Arrange 3 blossoms on each plate, pile some of the dressed tomatoes in the center of each plate, tear the basil leaves over the plates, sprinkle with salt and serve immediately.

This recipe yields 4 servings.

Description:

"{Fiori Di Zucca Fritte Con Ricotta Di Bufala E Pomodori}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C24) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.