Pan-fried courgette flowers with ricotta, macadamias and basil
|4 tbsp||Ricotta cheese, (buffalo)|
|1 tbsp||Macadamia nuts, (dry roasted ,finely chopped)|
|1 tsp||Lemon, (zest)|
|1 tbsp||Basil leaves, (chopped)|
|1||Salt & freshly ground pepper, (to season)|
|4||Courgette flowers, (or scallopini flowers)|
- To make the filling mix together the ricotta, macadamia nuts, lemon zest, basil and seasoning.
- Gently fill the centre of each flower with the filling - approximately one tablespoon per flower - then twist the end of the petals to enclose.
- Heat a fry pan and pour in enough olive oil to cover with a thin film. Add the flowers and cook for 2 minutes on each side, or until golden. Be very careful when turning the delicate flowers so they don't tear.
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