Pasquale Minciguerra's Recipe: Zucchini Flowers with Provolone, Mozzarella, and Ricotta. Creating a maxi deep-fried delight with triple melting fillings.
Zucchini Flower Stuffed with Ricotta and Provolone, Buffalo Mozzarella, and Sautéed Zucchini Chef Pasquale Minciguerra
Ingredients for 4 people
For the stuffed flowers
- 4 zucchini flowers
- 80 g of buffalo ricotta
- 40 g of smoked provolone
- 150 g of rice starch
- 100 g of rice flour
- 100 g of ice-cold sparkling water
- Black pepper to taste
- Sonflower oil
Method
Sift the buffalo ricotta, season with salt and pepper, and add the previously chopped and squeezed provolone.
Clean the zucchini flowers, removing the outer fuzz and the pistil from inside the flower.
Using a pastry bag, fill the flowers with the ricotta and provolone mixture until half full, close the end, and chill.
For the batter, mix the rice flour and 100 g of rice starch, blend with sparkling water until smooth and uniform.
Refrigerate until ready to use.
For the sauteed zucchini
- 6 roman zucchini
- ½ clove of garlic
- 1 sprig of mint
- 30 g of white wine vinegar
- 10 g of extra virgin olive oil
Method
Slice 16 pieces of zucchini vertically using a mandoline.
Sprinkle with salt and let them rest for an hour.
Fry the zucchini slices in sunflower oil at 150°C.
After cooking, place the zucchini on absorbent paper and create 8 rolls using two zucchini slices for each roll.
Prepare the vinaigrette with garlic, oil, mint, and vinegar.
Dress the fried zucchini, using only half of the dressing.
Fry the remaining zucchini from the previous slices (for the gelato) and dress with the remaining vinaigrette.
For the zucchini gelato
- 300 g of leftover fried zucchini from the previous preparation
- 100 g of water
- 30 g of dextrose
- 15 g of granulated sugar
Method
Prepare a syrup with water and the sugars, add the excess fried and seasoned zucchini scraps, and blend the mixture.
Sift and let it rest in the fridge overnight.
Adjust the salt if needed and stir the mixture in an ice cream maker.
For the zucchini cream
- 200 g black zucchini
- Oil & salt
- 4 pieces of 50 g buffalo mozzarella
Method
For the cream, halve the zucchinis and cut the green flesh along the length into 3-millimeter thick strips.
Blanch the green flesh and quickly cool it in ice water.
Blend with extra virgin olive oil and salt to obtain a smooth puree.
Pass through a fine sieve and set aside.
Finally, cut the buffalo mozzarella into 2 and let them drain for 20 minutes before using.
Plating
To complete the dish, heat the sunflower oil to 150°C, quickly coat the flowers with the remaining rice starch and then the batter. Use tongs to remove excess batter and fry.
Spread the zucchini cream on the serving plate, place the buffalo mozzarella on top, along with the zucchini rolls, gelato, and fried flower.
