Recipe: Mediterranean Zucchini Blossoms
In this refreshing recipe, the familiar zucchini takes on a completely new look. Light and flavorful, these mediterranean zucchini blossoms make the perfect appetizer. Served on fried beef tomatoes and filled with ricotta, olives, and cheese, you can bring the dreamy atmosphere of our nostalgic Italian Villa Arnica straight to your own dining room.
Ingredients for 4 people:
8 fresh zucchini blossoms
250 g ricotta
50 g Taggiasca olives, pitted
A bit of chopped parsley
A bit of finely sliced chives
20 ml olive oil
2 eggs
10 g potato starch
50 g grated Parmesan
Salt, pepper
Piping bag
2 large beefsteak tomatoes
Preparation:
Let the ricotta drain and press it well in a clean cloth to make sure it's not too watery for the filling. Finely chop the olives and add them to the pressed ricotta. Then add the chopped parsley and chives before mixing in the grated parmesan and olive oil.
Separate the eggs, adding the yolks to the ricotta mixture. Place the egg whites in a bowl and whip them with a pinch of salt until stiff peaks form. Once the egg whites are firm enough, bind them with the potato starch to ensure the filling maintains its structure while baking. Gently fold the whipped egg whites into the ricotta mixture, transfer the finished mixture to a piping bag, and fill the zucchini blossoms.
Place the filled blossoms in the preheated oven and bake them at 145°C (293°F) with 60% humidity for about 8 minutes. Alternatively, you can steam them at 120°C (248°F).
While the zucchini blossoms are baking, cut the beefsteak tomatoes into nice thick slices and pan-fry them in a little olive oil until crispy. Serve the blossoms on top of the tomatoes and enjoy your mediterranean delicacy!
In this refreshing recipe, the familiar zucchini takes on a completely new look. Light and flavorful, these mediterranean zucchini blossoms make the perfect appetizer. Served on fried beef tomatoes and filled with ricotta, olives, and cheese, you can bring the dreamy atmosphere of our nostalgic Italian Villa Arnica straight to your own dining room.
Ingredients for 4 people:
8 fresh zucchini blossoms
250 g ricotta
50 g Taggiasca olives, pitted
A bit of chopped parsley
A bit of finely sliced chives
20 ml olive oil
2 eggs
10 g potato starch
50 g grated Parmesan
Salt, pepper
Piping bag
2 large beefsteak tomatoes
Preparation:
Let the ricotta drain and press it well in a clean cloth to make sure it's not too watery for the filling. Finely chop the olives and add them to the pressed ricotta. Then add the chopped parsley and chives before mixing in the grated parmesan and olive oil.
Separate the eggs, adding the yolks to the ricotta mixture. Place the egg whites in a bowl and whip them with a pinch of salt until stiff peaks form. Once the egg whites are firm enough, bind them with the potato starch to ensure the filling maintains its structure while baking. Gently fold the whipped egg whites into the ricotta mixture, transfer the finished mixture to a piping bag, and fill the zucchini blossoms.
Place the filled blossoms in the preheated oven and bake them at 145°C (293°F) with 60% humidity for about 8 minutes. Alternatively, you can steam them at 120°C (248°F).
While the zucchini blossoms are baking, cut the beefsteak tomatoes into nice thick slices and pan-fry them in a little olive oil until crispy. Serve the blossoms on top of the tomatoes and enjoy your mediterranean delicacy!