Yuhuuu! We are back! How are you doing? Did you miss us? Because we did miss you and our beloved incuQIna during this long summer break.
We are here to wave goodbye to the hot sunny days so we thought that nothing better than this colorful dish with zucchini blossoms could “fit the bill”.
In order not to hide but enhance the taste of these delicacies, we choose to prepare them with a mild filling of ricotta cheese and a bit of parmesan, which adds some salty notes, and we simply laid them over ripe cherry tomatoes (probably the last of the season). We know you are all curious to try this starter, but let’s first spend a few words on ricotta.
You all for sure know ricotta, but perhaps what you do not know is that it’s not technically a cheese but it should be defined as a cheese byproduct. Ricotta is in fact made with the whey that is drained off while making other cheeses such as mozzarella or provolone. Its origins reach back into Latin and Mediterranean history and the name itself is derived from the Latin word recocta, which means re-cooked or cooked twice. It is quite easy to digest and also indicated for people who are sensitive to milk. To choose a good ricotta, prefer an artisanal product and make sure that its mass is firm and composed by fine, moist and delicate grains, neither salted nor ripened.
For this dish it’s particularly important that all the ingredients are really fresh, so make sure you go to a good shop and prepare it straight after you reach home.
See, every occasion is the right one to learn something new and to eat something good: buon appetito!
Makes 12 flowers -Medium difficulty- Prep time: 40′
You will need:
- 12 zucchini flowers
- 250g ricotta cheese
- 250g cherry tomatoes
- 1 tbsp grated Parmesan cheese
- extra virgin olive oil
- Preheat the oven to 200 C;
- wash the tomatoes, cut them in half and arrange in a baking tray, drizzle them with some olive oil and a pinch of salt. Put in the oven to bake for 15′;
- wash the zucchini flowers and deprive them of the pistil;
- mix the ricotta cheese with a pinch of salt, pepper, the grated Parmesan and a drizzle of olive oil;
- with the help of a sac-a-poche, stuff just the base of the zucchini flowers (about a teaspoon of ricotta per flower);
- remove the tomatoes from the oven, lay over them the flowers and bake for another 20′;
- serve warm.
We are listening to: David Bowie-Modern Love