• Rosangela Atte

RICOTTA AND SALAME STUFFED ZUCCHINI BLOSSOMS

When I moved from Napoli to Vancouver 25 years ago, I was shocked to learn that people had no idea that they could eat the zucchini flowers! So I made it my mission to tell everyone I met! I am still on the same mission today, because there are still people who don't know, or that have never had one. So here is the recipe, and video!

Get your ingredients @capribakerybistro

INGREDIENTS

-12-16 zucchini blossoms

-1 cup ricotta

-50 gr salame

-60 gr fiordilatte

-1/4 cup Pecorino Romano

-1/4 cup Grana Padano or Parmigiano Reggiano

-1/4 tsp black pepper

-1/4 tsp salt

-90 gr A.P. flour

-170 ml cold sparkling water

-Vegetable oil of your choice for frying

METHOD

1. Delicately remove the stamen or pistil from within the blossom

2. Fill a bowl of water and gently submerge the blossoms, and remove any insects or dirt from the flowers. Do this just before using them

3. Delicately place on a paper towel lined baking sheet to drain and dry

4. Prepare the filling by mixing: ricotta, cheeses, salame, salt and pepper

5. Genlty hold a flower in your hand like you would hold a glass and delicately open the petals to make room for the stuffing

6. Place a tbsp of stuffing in each flower and seal by gently pressing together and twisting

7. Once all the flowers are stuffed, start heating 1" of oil in a high sided pan, until it reaches 350F°

8. While the oil is heating, make the batter by placing the flour and a pinch of salt in a bowl and whisking in the sparkling water

9. Once the oil has come to temperature, dip each flower in the batter and place in the hot oil away from you. Make sure not to overcrowd the pan, or the temperature will drop and you will have soggy, oily flowers

10. Once golden and crisp on one side, flip and let cook for another minute

11. Drain on paper towel, sprinkle with salt and enjoy!

@thefeedfeed

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