STUFFED ZUCCHINI BLOSSOMS
One of the great joys in life for me and my wife are stuffed zucchini blossoms. We were first introduced to these delicious little bites of heaven on our first visit to Rome and have enjoyed them ever since.
Provided by Chef Dennis Littley
Categories Appetizer
Time 20m
Number Of Ingredients 13
Steps:
- mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
- open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
- Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
- Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
- Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
- Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
- Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
- Place finished blossom on paper towels to drain off any excess oil.
- Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.
Nutrition Facts : Calories 71 kcal, Carbohydrate 3 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SABINE'S STUFFED ZUCCHINI FLOWERS
We found zucchini flowers, just picked that morning, at the market in a little town called Céreste, and we snatched them up. You can use the same filling for stuffed tomatoes. The bread is soaked in milk, so if you have some stale bread lying around, this is a great use for it.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss the bread and milk together in a bowl and leave for 15 minutes or longer, until the bread has absorbed all the milk. Squeeze out excess milk and mash the bread with a whisk, fork or wooden spoon.
- Preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate the flowers or tomatoes. If using zucchini flowers, very gently open them out and pull out the stamens. If using tomatoes, cut them in half along the equator, gently squeeze out the seeds, and scoop out the flesh. Set it aside for another purpose. Set the tomato shells upside down on a rack set over a sheet pan to drain.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it is tender, 3 to 5 minutes, and add a generous pinch of salt, the garlic and the zucchini. Cook, stirring often, until the zucchini is tender and the mixture very fragrant, about 8 minutes. Remove from the heat.
- Beat the eggs in a large bowl. Beat in the bread, onion and zucchini mixture, and the fresh herbs. Season to taste with salt and pepper. To fill zucchini blossoms, carefully pull apart the petals and fill the cavity inside, then let the petals close up around the stuffing. Lay the flowers on their side in the baking dish. Or spoon the filling into the hollowed-out tomatoes and place in the baking dish.
- Drizzle the remaining tablespoon of oil over the vegetables and place in the oven. Bake 30 to 40 minutes, until the top is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 118 milligrams, Sugar 3 grams, TransFat 0 grams
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
- For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
- Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
- Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
- For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
- Serve warm with marinara for dipping.
SICILIAN STUFFED SARDINES
Fresh sardines are plentiful and thrifty- this sunshine recipe teams them with fennel, parsley, mint, sultanas, pine nuts and more
Provided by Barney Desmazery
Categories Starter
Time 35m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the breadcrumbs, olives, parsley, mint, lemon zest, anchovies and garlic in a food processor, and blitz until everything is roughly chopped. Tip into a bowl and stir through the pine nuts, sultanas, chilli flakes (if using) and a good grinding of black pepper. Arrange the fennel slices in a small roasting dish and drizzle with a little olive oil.
- Working methodically, lay each fish fillet, skin-side down, on your work surface, cover with some of the crumb mixture, then drizzle ½ tsp olive oil over each. Roll up the fillets, leaving the tails sticking up. Use a cocktail stick to secure, then stuff a little more of the crumb mixture into the sides.
- Arrange the rolled-up sardines on the fennel, scatter over the remaining crumb mixture, then pop the slices of lemon and bay leaves in the gaps. Drizzle with the remaining olive oil and season with sea salt and pepper. Bake in the oven for 20 mins until the fish is cooked through and the crumbs are golden and crisp in places. Serve scattered with the fennel fronds.
Nutrition Facts : Calories 585 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1.6 milligram of sodium
STUFFED ZUCCHINI FLOWERS
This recipe perfectly combines the freshness of zucchini flowers with rich ricotta cheese stuffing for an easy, yet impressive, appetizer. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the stuffing:.
- Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry.
- For the marinara sauce:.
- Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley.
- For the vodka batter:.
- Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth.
- Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).
- Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper.
- Serve the fried blossoms hot with the marinara sauce.
- Cook's Note:.
- If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms.
Nutrition Facts : Calories 578.8, Fat 12.8, SaturatedFat 2.5, Sodium 95.9, Carbohydrate 90.4, Fiber 46.6, Sugar 40.9, Protein 57.5
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