Fiori Di Zucchine Ripieni ~ Stuffed Zucchini Flowers
Courtesy of Il Ritrovo, Secret Garden Positano™
Number of servings (yield): 6
Ingredients
- 20 Zucchini flowers, cleaned & inside stem removed
- Fresh Ricotta
- Salt & Pepper, to taste
- 2 egg yolks
- 400g Flour
- 1 small beer
- 100g Parmesan cheese, grated
- Smoked Provola cheese, grated
- Salt & Pepper, to taste
- Crumbled walnuts
- Nutmeg
- Peanut oil, for frying
Instructions
- Clean the zucchini flowers in cold water.
- Pull off prickly outside and remove inside stem gently.
- Meanwhile, prepare the filling. Mix the ricotta, 1 egg yolk, crumbled walnuts, Parmesan and Provola cheese, salt and pepper together.
- Fill each zucchini flower with the filling and gently twist the ends to close.
- Make a batter by mixing the beer, flour, 1 egg yolk, nutmeg, salt and pepper in a medium bowl.
- Heat sunflower or seed oil in a large frying pan until very hot.
- Dip each flower in the batter and
- slide each flower gently into the hot oil.
- Fry the flowers until golden, turning as needed to cook evenly.
- Remove from oil, drain a moment on paper towel then serve immediately with a sprinkle of Parmesan cheese and chopped fresh basil, as desired.
Zucchine Alla Scapece ~ Marinated Zucchini With Mint
Courtesy of Le Tre Sorelle, Secret Garden Positano™
Number of servings (yield): 4
Ingredients
- 4 Zucchini, sliced into discs
- 6 Tbsp Sunflower or seed oil, for frying
- Several leaves fresh mint, ripped by hand
- 1 Clove Garlic, whole, peeled
- 4 Tbsp White wine vinegar
- Salt, to taste
Instructions
- In a large frying pan, heat vegetable oil until very hot.
- Add zucchini discs and fry until golden, about 2-3 minutes. Drain thoroughly on a paper towel.
- Meanwhile, heat a frying pan. Add a whole clove of garlic and a generous bunch of mint, ripped by hand.
- Add the zucchini discs then a splash of white wine vinegar. Sauté together for a moment and add salt to taste. Serve immediately or allow to cool and serve tepid, as desired.
Variations
Instead of sautéing the zucchini with the mint and vinegar, lay the discs in a serving platter and splash vinegar and rip mint leaves over the top. Allow to marinate about 6 hours or until ready to serve.
Paccheri Con Zucchine E Provola Affumicata ~ Paccheri Pasta With Zucchini & Smoked Provola
Courtesy of Le Tre Sorelle, Secret Garden Positano™
Number of servings (yield): 4
Ingredients
- 4 zucchini
- 150 g Parmigiano Reggiano, grated
- 150 g Smoked Provola cheese
- 1 L sunflower or peanut oil, for frying
- 100 mL heavy cream
- 50 g butter
- Extra Virgin Olive Oil
- 1 onion
- Fresh Basil
- Salt & Pepper, to taste
- 400 g Paccheri Pasta
Instructions
- Slice the zucchini into rounds.
- Sprinkle them with salt and allow them to sit 10 minutes.
- Rinse under water then pat dry.
- In a frying pan, heat sunflower or peanut oil until very hot.
- Fry the zucchini rounds until golden, then remove and drain on paper towel to remove excess oil.
- Slice the onion finely and sauté in a little bit of olive oil and a pat of butter in a large frying pan.
- Add the fried zucchini, salt, pepper and heavy cream.
- Meanwhile, cook the Paccheri pasta in boiling salted water until al dente.
- Drain the pasta and add to the pan with the zucchini. Add the grated Parmigiano, the Provola and toss together.
- Garnish with fresh basil and serve.
Dolcini Al Cocco ~ Coconut Ricotta Balls
Courtesy of Chef Raffaella, A Precious Vineyard Above The Sea™
Number of servings (yield): about 20 balls
Ingredients
- 200 g Ricotta
- 200 g Sugar
- 200 g Coconut + additional for dusting
Instructions
- In a mixing bowl, mix Ricotta, sugar and coconut until smooth. Roll teaspoonfuls of the Ricotta mixture into balls, and roll in coconut. Place on serving dish and chill in the refrigerator until ready to serve.
Variations
Add 1-2 tbsp cocoa powder (until desired color) to half of the Ricotta mixture, to make half white and have chocolate balls.