Anna Olson Teaches YOU to Make STUFFED ZUCCHINI BLOSSOMS! | Anna's Food Travel Diaries
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- Опубліковано 8 чер 2024
- Recipe below! My trip to Milan inspired today's delicious appetizer: stuffed zucchini blossoms on a fava bean purée! Such an elegant, plated dish to start a fine dinner at home doesn’t have to be complicated or time consuming.
Beautiful zucchini blossoms, stuffed with a ricotta filling and then battered and fried sit atop a fava bean purée. Together, they make an impressive plate that is delicate and complex tasting but is relatively simply to make!
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Serves 8
To serve, spoon a little of the fava bean purée onto each plate and arrange 2 zucchini flowers on top. Serve immediately.
• Ingredients •
Fava Bean Purée:
2 cups (300 g) blanched fresh fava beans, garden peas, or shelled edamame
6 Tbsp (90 mL) extra virgin olive oil
1 clove fresh garlic
¾ - 1 cup (175-250 mL) cool water
Salt & pepper
Zucchini blossoms:
1 cup (250 g) creamy ricotta cheese
3 Tbsp (45 mL) grated Parmesan cheese
3 Tbsp (45 mL) chopped fresh basil
1 clove fresh garlic, minced
1 tsp finely grated lemon zest
Salt & pepper
16 fresh zucchini blossoms
Vegetable oil, for frying
• Directions •
1. For the fava bean purée, place the beans (or peas or edamame), olive oil and garlic into the bowl of a blender. Start the blender and slowly pour in the water until the purée becomes smooth (thinner than a dip, but thicker than a dressing). Season to taste and chill until ready to serve.
2. For zucchini blossoms, stir the ricotta with the Parmesan, basil, garlic and lemon zest and season to taste. Fill a piping bag fitted with a large, plain tip with cheese mixture. Gently wash then dry zucchini blossoms on a paper towel. To fill, gently open flower at the top, trying not to tear the petals open (you can gently remove the stamen if you wish) and pipe in filling. Chill until ready to cook.
3. Heat the oil in a deep pot (or tabletop fryer) to 375°F (190°C). Make batter. Whisk all ingredients together immediately before using. Sprinkle the filled flowers lightly with flour and dip in batter. Gently set the blossoms in hot oil (you will need to do this batches), using a slotted spoon and fry for 2 -3 minutes until a golden brown, turning once. Remove onto a paper towel to drain.
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Thank you Anna beautiful city
Delicious recipe.
My favoriter Italian appetizer
This looks wonderful!! I have been looking for the zucchini blossom recipe for ages since I tasted them in Venice a decade ago. This year I had them in Rome, but it was a complete disappointment since for the Romans it's just fast junk food therefore not tasty and refined like this ones.Thank you so much!
Brillante! and delicious The other day I was reading a book Laura Calder . the inviting life then I see your name in the back of the book oh wow beautiful ❤🎉
Hi, from India
İstanbul'dan selamlar.Seni severek takip ediyorum Anna
😋😋😋😋
♥️♥️♥️
Ohhh we missed your live stream☹☹
Where can I get those beautiful large-faceted bowls?
❤️❤️❤️❤️❤️👍
I'll try this recipe but substitute cream cheese for ricotta, and I'll be using squash blossoms as zucchini blossoms are rare in the Philippines.
They are the same thing. Zucchini is a summer squash.
@@emilybh6255 same family yes, but the regular squash blossom/flower sold here are male flowers only, it doesn't have a baby zucchini at the end.
@@justinamurao7022 Now that you mention it, I haven't even seen flowers sold in stores where I shop like Whole Foods Market (which doesn't mean they don't carry them). I was thinking I'd need to pull them off zucchini and summer squash I plant in the garden.
Go to Monterey Mexico, Veracruz beach and Mexico city. There is amazing food there and is apart of my Latin roots. But the tacos from Mexico will give you a stomach and will make you wanna use the restroom
Ms. Olson, finding zucchini blossoms this time of year is near impossible in U.S. unless youre in California where there is greenhouse zucchini all year long.
Like 4 months too late. That’s when I had zucchini blossoms from my garden. Gardens are done for the winter now…….
That is what I was thinking. This video would be great to show in June or July for most of the USA. Southern US may still have squash growing in October.