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    Tempura of zucchini flowers stuffed with Grana Padano

    4 people
    T230 min
    Chef Fabio Zago


    • 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


      STEP 1

      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.

      STEP 2

      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.

      STEP 3

      Fry in hot oil for 3-4 minutes.
      Drain and dry them on kitchen paper. Season with salt and serve immediately.