Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufala e Pomodori (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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