Pan-fried courgette flowers with ricotta, macadamias and basil
20/1/2010
Serves 4
Ingredients
| 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) |
Directions
- 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.
Wine Match
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