Stuffed zucchini flowers with olives, tomatoes and pecorino

Name: Stuffed zucchini flowers with olives, tomatoes and pecorino
Cook time: 30 min
Cuisine: Italian
Ingredients: 80g pecorino, finely grated; 250g ricotta; 6 sun-dried tomatoes, finely sliced; 10 kalamata olives, pitted and coarsely chopped; salt and pepper; 20 zucchini flowers; vegetable oil, for frying; Batter; 125g plain flour; 4 eggs, separated; 2 tbsp olive oil; 1/2 cup dry white wine; salt and pepper; 

Rachel Grisewood

October 19, 2011

Stuffed zucchini flowers with olives, tomatoes and pecorinoMarco Del Grande

Time:< 30 mins

The Mediterranean is the inspiration for Rachel Grisewood's heavenly lunch.

Ingredients

80g pecorino, finely grated
250g ricotta
6 sun-dried tomatoes, finely sliced
10 kalamata olives, pitted and coarsely chopped
salt and pepper
20 zucchini flowers
vegetable oil, for frying
Batter
125g plain flour
4 eggs, separated
2 tbsp olive oil
1/2 cup dry white wine
salt and pepper

Method

For stuffing, mix cheeses, tomatoes, olives, salt and pepper in a bowl. Trim stalks or remove baby zucchinis from flowers, then open flowers and remove the stamens. Using a teaspoon, fill flowers with stuffing, twisting the petal tops to enclose filling. For batter, whisk flour, egg yolks, olive oil, wine, 2/3 cup water, salt and pepper in a bowl until smooth. Cover and refrigerate for 30 minutes. Whisk egg whites until thick and fold into batter.
Heat 3cm vegetable oil in a heavy-based pan over medium-high heat. Dip flowers, one at a time, in batter and carefully drop into hot oil. Cook a few at a time, turning occasionally, until golden on all sides. Remove and drain on paper towel. Sprinkle with salt.