MKR Episode 8 Recipe: Zucchini Flowers Stuffed with Basil and Pesto

Stuffed zucchini flowers on basil pesto

Preparation time: 45 minutes + standing + cooling

Cooking time: 25 minutes

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Serves 4.

ingredients

12 zucchini flowers, stamens removed

Vegetable oil, for deep frying

Ground pistachios, and lemon zest for garnish

Fresh ricotta

2 liters of whole milk, 60 ml of lemon juice

1 teaspoon salt

Pesto

100 grams of unsalted mixed nuts

100 grams of cannellini beans, drained and washed

1 large bunch of basil, leaves cut

1 cup spinach leaves

3 tablespoons grated pecorino or parmesan

½ lemon, seeded, pulp removed, roughly chopped

2 cloves garlic, mashed

A quarter teaspoon of chicken stock powder

125 ml olive oil

filling

300g fresh ricotta (as above)

Peel of 1 large lemon, finely grated

1 egg, slightly beaten

– 25 grams of finely grated pecorino cheese

Mixture

100 grams of plain flour

¼ teaspoon salt

About 150 ml of sparkling water

road

1. To prepare the ricotta, place the milk in a large pot over low heat. Add lemon juice and salt, and stir gently until mixed. Cook until curds form on top.

2. Remove the pan from the heat and leave it aside for 10 minutes. Using a slotted spoon, scoop the curds into a muslin-lined sieve. Set aside to cool and drain. Transfer to a large bowl and season. amazing.

3. To prepare pesto, grind nuts, cannellini beans, basil, spinach, pecorino, minced lemon, garlic and stock powder to form a smooth puree. With the engine running, spray the oil until it is smooth and consistent. season.

4. To prepare the filling, combine all the ingredients in a bowl. season.

5. Fill the zucchini flowers with a spoon or pipe until they are about two-thirds full. Gently twist the petals to enclose them. Do not fill the zucchini florets too much or they may burst during deep frying.

6. To prepare the dough, put the flour and salt in a large bowl. Add enough sparkling water until you get a smooth dough with the consistency of thick cream.

7. Dip the zucchini flowers in the mixture and let the excess drip off.

8. Fry in abundant oil until golden and crispy. Drain on absorbent paper. Season with salt.

9. Serve stuffed zucchini flowers with pesto. Garnish with pistachios and lemon zest.

advice

Try making a beer mixture, replacing sparkling water with light Italian beer.

How quickly the curds curd when making ricotta can depend on how acidic the lemon is. Add another tablespoon of lemon juice if the curds do not form quickly enough.

Store leftover fresh ricotta in the refrigerator for up to 3 days. Stir through pasta or spread on bread.

If you prefer a lighter pesto, add 1 tablespoon of oil, lemon juice, or water.

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