astrolab
VIP Member (Resident chef)
This dish, for someone strange but so special for people who know it, put me back when I was a kid and my mother was making this disk, filled with lot's of cheese or mozzarella cheese, and I still remember how good was....
Today you cannot find so easily who cook it, either in Italians Restaurant, so make it, you will lick your fingers and your kids will do it too....
Serve 4
Ingredients
gr 400 fresh zucchini flowers
gr 100 plain flour
½ teaspoon salt
200gr gruyère cheese or mozzarella cheese
Cook ham 100 gr
exta virgin olive oil
Method
Remove the pistil (the bright yellow centre) and the calyx (the green leaflets at the base) from each flower.
Wash quicly and gently pat dry with kitchen paper.
Sift the flour into a mixing bowl, make a well in the centre and add the salt, 1 tablespoon of olive oil and 1 tablespoon of water.
Gradually mix them into the flour, adding enough extra water to form a batter thick enough to later stick to the flowers.
Heat the oil well in a large frying pan.
Cut in strips as the flower size, the cheese and the ham.
Fill any flower with cheese and ham,( little strips)
Dip 4-6 flowers at a time in the batter and fry them in the pan until golden brown and crispy on all sides.
Drain with kitchen paper and repeat with another lot of flowers.
Serve hot.
Today you cannot find so easily who cook it, either in Italians Restaurant, so make it, you will lick your fingers and your kids will do it too....
Serve 4
Ingredients
gr 400 fresh zucchini flowers
gr 100 plain flour
½ teaspoon salt
200gr gruyère cheese or mozzarella cheese
Cook ham 100 gr
exta virgin olive oil
Method
Remove the pistil (the bright yellow centre) and the calyx (the green leaflets at the base) from each flower.
Wash quicly and gently pat dry with kitchen paper.
Sift the flour into a mixing bowl, make a well in the centre and add the salt, 1 tablespoon of olive oil and 1 tablespoon of water.
Gradually mix them into the flour, adding enough extra water to form a batter thick enough to later stick to the flowers.
Heat the oil well in a large frying pan.
Cut in strips as the flower size, the cheese and the ham.
Fill any flower with cheese and ham,( little strips)
Dip 4-6 flowers at a time in the batter and fry them in the pan until golden brown and crispy on all sides.
Drain with kitchen paper and repeat with another lot of flowers.
Serve hot.
