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Receta Stuffed Zucchini Blossoms With Goats' Cheese And Pesto

by Global Cookbook

Ingredientes

140 gm Plain flour 1 1/2 Tbsp. Extra virgin olive oil 1 x Egg whites, up to 1.5     Sea salt     Sunflower oil for deep-frying 12 x Zucchini flowers, up to 16 175 gm Fresh goats' cheese, up to 225

3 tsp Pesto, up to 4 115 gm Fresh basil leaves 150 gm Extra virgin extra virgin olive oil 25 gm Fresh pine kernels 2 lrg Clov garlic, peeled and crushed 55 gm Freshly and finely grated parmesan cheese     Salt

Direcciones

1. First make the batter. Sieve the flour into a bowl and make a well in the centre. Pour in the extra virgin olive oil, stir and add in sufficient water to make a batter about the consistency of thick cream. Leave to stand for at least 1 hour if you can. Just before cooking, whisk the egg whites to a stiff peak and fold into the batter. Add in salt to taste.
2. Heat the oil in a deep-fryer till very warm. Remove the thorns from the base of the zucchini flowers and the stamens from the centre. Hold a flower upright, open slightly and carefully. Put about 15g goats' cheese, 1/2tsp pesto and 1tsp tomato fondue in each. Twist the top of the petals to seal.
3. Dip in the batter and drop into the warm oil. Fry on one side for about 2 min and then turn over. They will take about 4 min in total to become crisp and golden brown. You may need to work in batches.
4. Drain on kitchen paper and serve immediately - just as they are or possibly with warm tomato sauce or possibly a little extra tomato fondue.
5. Pesto: In a food processor, whizz the basil with the extra virgin olive oil, pine kernels and garlic, or possibly lb. them in a pestle and mortar. Remove to a bowl and mix in the parmesan cheese. Taste and season with salt.

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