Tempura of zucchini flowers stuffed with Grana Padano
| Difficulty
Medium
|
Preparation  30 min
|
Servings for
4 people
|
Chef Fabio Zago
Ingredients
12 zucchini flowers
80 g Grana Padano PDO Riserva, grated
1 potato, boiled
100 g ricotta
nutmeg, salt, pepper, 2 dl iced water
200 g flour, oil for frying
Preparation
Clean the zucchini flowers by taking out the inner stem.
Peel and mash the boiled potato.
Mix the potato, cottage cheese, Grana Padano PDO, a little salt, pepper and nutmeg.
Stuff the flowers with the mixture, using a pastry bag.
Stir the flour into the ice water for a few minutes with a pinch of salt, avoiding making the batter too sticky.
Coat the stuffed flowers in the batter and drain them.
Fry in hot oil for 3-4 minutes.
Drain and dry them on kitchen paper. Season with salt and serve immediately.
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