Recipe

Side

Zucchini Flowers And Ricotta

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Zucchini Flowers And Ricotta
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Zucchini flowers with ricotta and candied tomatoes, a easy and gourmet vegetable recipe by chef Martin Dalsass from Santabbondio restaurant

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Side
  • Recipe yield 4
  • Recipe cuisine Italian
Preparation

Zucchini flowers
Mix the ricotta with the finely chopped chives.
Add salt and pepper.
Fill the flowers with the cheese using a pastry bag and cut the zucchini in a fan shape, without detaching the flower.
Steam everything for 2 minutes.

Candied tomatoes
Briefly plunge the tomatoes into boiling water and then peel them.
Cut them into quarters, and de-seed them.
Spread them on a baking tray, cover them with thyme and chopped garlic and bake them in the oven at 90°C for two hours.

Create a fan with the candied tomatoes. Place the zucchini and their flowers atop them. Dress with extra-virgin olive oil. Garnish with dressed lettuce leaves and a slice of toasted bread.

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