Aug 19, 2009 12:00 am US/Pacific
Stuffed Zucchine Blossoms with Ricotta and Herbs
Stuffed Zucchine Blossoms with Ricotta & Herbs
& Tomato "Mayonnaise"
Flowers:
8 -10 Zucchine Blossoms, very fresh
1 ½ cup ricotta
1 egg
½ cup Parmesan cheese grated
2 – 3 TBS finelychopped fresh garden herbs – any variety will just about work
salt
pepper
fresh mozzarella – optional
Breading & Frying:
dry unseasoned bread crumbs or crushed grissini
2 eggs for egg wash
1 cup olive oil for frying
1. Mix the first 7 ingredient,s except the Zucchine flowers, together in a bowl. Taste and adjust the seasonings.
2. Fill a piping bad fitted with a large round tip with the ricotta.
3. Gently pry open the flowers, insert the bag and squeeze in enough ricotta filling to nicely fill the flower but not too full that it overflows. Lay the filled flowers on a tray until ready to bread and fry.
4. Beat the eggs and put in low shallow bowl. Put the breads crumbs on a plate.
5. Dip the flowers in the egg wash and then coat on both sides with the bread or grissini crumbs.
6. Fry gently in the olive oil until golden brown. Transfer to a paper lined tray.
Tomato Mayonaisse
2 cups very tasty & sweet cherry tomates
1 cup olive oil
1 very small shallot
salt, pepper, garlic powder
1. Blend tomates and shatllot in a blender without water until very smooth. Pump through a fine mesh strainer into a clean container.
2. Wash the blender and put the strained tomatoes back into the blender canister.
3. Blend on medium, gradually pouring in the olive oil until it thickens. Season with salt and pepper.
To serve:
Put the flowers in a 175° C degree oven for about 5 minutes to heat through and crisp up. Spoon the Tomato mayonaisse around the plate. Put two flowers in opposite directions and garnish with herbs and Basil Oil.
Enjoy!!
Chef Denise Pardini
La Vita Vera Cooking School in Italy
Italian cooking class
Wednesday, August 26, 2009
East Bay Restaurant Supply
Sacramento
916-440--0623
http://www.eastbayrestaurantsupply.com/class/august_schedule.html#august026
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