Stuffed courgette blossoms

Recipe from: 01 March 2011

Ingredients 30
Servings 6
Time 20 mins

Ingredients

  • Batter:
  • 250
    ml
    soda water
  • 3/4
    cup
    self-raising flour
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    pepper
  • Filling for the courgette blossoms:
  • 3/4
    cup
    ricotta
  • 1/2
    cup
    grated Parmesan
  • 1
    tsp
    lemon zest
  • 1
    egg yolk
  • 1
    clove of crushed garlic
  • 1
    tsp
    chilli flakes
  • salt and pepper to taste (about half a tsp of each)
  • Pasta sauce:
  • 250
    ml
    cream
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    butter
  • 1/2
    red onion cut into half-moons
  • 5
    courgettes cut into small cubes
  • 2
    cloves of finely chopped garlic
  • 1/2
    cup
    chicken stock/ vegetable stock
  • juice of half a lemon
  • 2
    tsp
    lemon zest
  • 1/2
    cup
    frozen petit pois
  • 2
    tsp
    roasted pine nuts (optional),
  • handful of basil (torn roughly), plus extra for garnishing
  • parma ham
  • salt and pepper (to taste)
  • parmesan to serve
  • 1/2
    packet of tagliatelle
 

Method

1 hr
 
Prepare the courgette blossoms for stuffing:
Keep the blossoms attached to the courgettes and rinse the flowers under a tap. Make sure you rinse inside the flowers. After rinsing the flowers, remove their stamens. The stamens should come out easily by simply picking them out of the blossoms. Once all the stamens are removed, carefully split the courgettes that are attached to the blossoms half way up into four strips making sure they still remain attached to the blossoms. This is a little tricky, so take your time and use a very sharp pairing knife. If some of the blossoms break off their courgettes don’t discard them as they can still be stuffed or even just deep-fried as they are. Once the courgettes and their blossoms are prepared begin to stuff them.

To stuff the courgette blossoms, take some of the ricotta filling and roll it into a small ball roughly the size of a litchi, or a large cherry. Carefully open a courgette blossom and insert the ricotta ball. To close the blossom twist the ends of the blossom together. Continue until all the courgette blossoms have been stuffed. If you want you can leave some blossoms un-stuffed – the blossoms are still very delicious simply battered and deep-fried.

Prepare the batter: (the batter can be made 20-30mins before frying)
Place the flour into a medium-sized bowl, add salt and pepper and pour in the soda water and whisk till the mixture is smooth. The mixture should be the same consistency as pancake batter. If it is too thin add more flour and if it is too thick add more soda water.

Pasta:
In a large pasta pot place a tablespoon of salt and fill with water and bring to the boil. Add the tagliatelle. Stir the pasta every now and then to make sure the pasta does not stick. Cook for 10-15 minutes or until al dente . Drain and add half a tablespoon of olive oil to the pasta to ensure the pasta does not stick.

For the sauce:
While the pasta is cooking, begin to cook your onions. In a large, heavy-based pan place the butter, olive oil and onions. Fry on a a medium to low heat for 5 minutes, then add the chopped garlic and chopped courgettes. Fry on a medium heat for 5 minutes. Add the chicken or vegetable stock and cook on a high heat for 3 minutes. Add the cream, lemon juice and lemon zest. Taste, and add salt and pepper. Cook on a high heat for 5 minutes. Lower the heat to a simmer and add the frozen peas, roasted pine nuts and torn basil leaves. Stir, taste and add salt and pepper if needed. Keep the sauce on a very gentle heat and begin to deep-fry your courgette blossoms.

Deep-fry the courgette blossoms:
While the pasta sauce is cooking. In a deep pot, place enough canola oil (or vegetable oil) to reach above half way and begin to heat the oil on a high heat. While the oil is heating, dip your courgette blossoms into the per-prepaired batter. Check the oil is hotter enough by dropping a small bit of batter into the oil – if it sizzles and browns quickly the oil is ready. Fry 3 to 4 courgette blossoms at a time. Make sure to place the deep-fried courgette blossoms on some Carlton Towel to drain off the excess oil.

Assemble the dish:
Pour the sauce over the cooked pasta. Garnish with the deep-fried courgette blossoms, pieces of Parma ham, more basil leaves and a generous sprinkling of Parmesan cheese and a few roasted pine nuts and some more lemon zest (if you have some extra lying around).

Reprinted with permission of Foodmonger.
To visit Foodmonger’s blog, click here.

 
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.