Appetizer
Pumpkin flowers stuffed with ricotta cheese with basil pesto, fried in Zucchi groundnut oil
4
people
20 minutes
(cooking time)
40 minutes
(total time)
Difficulty
Easy
Ingredients
pumpkin flowers | 12 |
sheep’s ricotta cheese | 400 g |
grated Parmesan cheese | 100 g |
lemon | 1 |
clove of garlic | 1 |
bunch of basil | 1 |
rice flour | 100 g |
potato starch | 100 g |
powdered yeast | 1 pinch |
sparkling water | |
salt | |
pepper |
Instructions
Clean the pumpkin flowers, removing the stalks and the green outer corolla. Open the flower and remove the pistil inside. Rinse the flowers in running water for a moment and dry them with kitchen towel.
Place the washed and dried basil leaves and a small piece of garlic in the cup of a blender. Dribble in the extra virgin olive oil while blending, to make a light pesto. Mix the ricotta and Parmesan cheeses in a bowl, add the pesto and the grated lemon rind and season with salt and pepper. Place the mixture in an icing bag, cut off the tip and stuff the flowers. Mix the flours and yeast together. Add the water, mixing with a fork, to create a fairly liquid batter.
Heat the groundnut seed oil to 180°. Dip the flowers in the batter then plunge them into the hot oil. Fry a couple of minutes per side, until they are golden brown. Season with a pinch of salt and serve piping hot.
Place the washed and dried basil leaves and a small piece of garlic in the cup of a blender. Dribble in the extra virgin olive oil while blending, to make a light pesto. Mix the ricotta and Parmesan cheeses in a bowl, add the pesto and the grated lemon rind and season with salt and pepper. Place the mixture in an icing bag, cut off the tip and stuff the flowers. Mix the flours and yeast together. Add the water, mixing with a fork, to create a fairly liquid batter.
Heat the groundnut seed oil to 180°. Dip the flowers in the batter then plunge them into the hot oil. Fry a couple of minutes per side, until they are golden brown. Season with a pinch of salt and serve piping hot.
