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Fried Zucchini Flowers with Ricotta

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List of Ingredients




FRIED ZUCCHINI FLOWERS WITH BUFFALO RICOTTA:
FIORI DI ZUCCA FRITTE CON RICOTTA DI BUFALA E POMODORI

Recipe copyright 2000, Mario Batali. All rights reserved.

1 cup fresh buffalo ricotta (cow's milk is an acceptable substitute)
1 egg
2 scallions, thinly sliced
1/4 teaspoon freshly grated nutmeg
Salt and pepper, to taste
12 zucchini flowers, stamens removed
1 pound fresh golden tomatoes, roughly chopped, or golden cherry tomatoes,
cut in half
1/2 cup plus 2 tablespoons extra virgin olive oil
8 leaves basil
8 leaves opal basil
1 teaspoon salt
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.

Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Difficulty: Easy



Recipe