Recipe: Fried Zucchini Flowers With Goat Ricotta and Golden Tomato Oil [edit]
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[edit] Ingredients
12 |
|
1 |
|
1 |
|
2 |
Scallions thinly sliced |
¼ |
teaspoon Freshly-grated nutmeg |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
1 |
pound Fresh golden or yellow tomatoes |
|
(or golden cherry tomatoes) |
½ |
|
8 |
Basil leaves |
1 |
teaspoon Salt |
2 |
tablespoons Virgin olive oil |
[edit] Preparation
Step 1 |
Pick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of filling and set aside. |
Step 2 |
Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside. |
Step 3 |
In a 10- to 12-inch non-stick saute pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden-brown on both sides. |
Step 4 |
Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately. |
Step 5 |
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