Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
12 zucchini flowers very fresh
600g (20oz) ricotta
A bunch of fresh herbs, chopped
6 tablespoons grated pecorino cheese
6 tablespoons breadcrumbs
Peanut oil for frying
Salt and pepper to taste
For the sauce:
1 bunch fresh tarragon
2 whole organic lemons
3 good pinches mixed salt and pepper
5 tablespoons Italian balsamic vinegar
1 garlic clove
2 cups extra virgin olive oil
½ cup water
For the batter:
200g (7oz) Tempura flour
½ Lt (2 cups) sparkling water

Download pdf of the recipe

Preparation:
Prepare the filling by mixing together ricotta, herbs, breadcrumbs, grated pecorino, and seasoning. Fill a pastry bag with the mixture and squeeze gently into an open flower until full. Dip the flowers in the batter and fry to golden color. Prepare the sauce by putting all ingredients in a blender (cut the lemon into pieces beforehand) to form a creamy mix. Serve by spooning 3 or 4 tablespoons of the sauce in the centre of a plate, placing the stuffed zucchini flowers on the top. Drizzle with olive oil and serve.

Makes 6 servings