Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Fresh buffalo ricotta - (cow's milk is An acceptable substitute)

  2. 1 Egg

  3. 2 Scallions - thinly sliced

  4. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg Salt - to taste Freshly-ground black pepper - to taste

  5. 12 Zucchini flowers - stamens removed

  6. 1 lb 454g / 16oz Fresh golden tomatoes - roughly chopped (or golden cherry tomatoes, cut in half)

  7. 1/2 cup 118ml Extra-virgin olive oil - plus

  8. 2 tablespoons 30ml Extra-virgin olive oil

  9. 8 Basil leaves

  10. 8 Opal basil leaves

  11. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. 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}"


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