Ingredient: Pumpkin flowers

Quality, authenticity, excellence
Stuffed and fried zucchini flowers

Starters

Stuffed and fried zucchini flowers

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

12 Pumpkin flowers
12 Anchovy fillets
4 Slices of fresh mozzarella (also buffalo mozzarella)
4 tablespoons of flour
1 glass of sparkling cold water
Salt to taste
Maize seed oil for frying to taste
Pepper to taste

PREPARATION

1

Gently clean the zucchini flowers. Remove the stem and the inner pistil. Wash them under tap water and let them drain to remove the water.

2

Cut the mozzarella into small slices. Fill the flowers with a piece of mozzarella and a piece of anchovy. Close the flowers by rolling up the ends.

3

Prepare the batter by pouring the flour into a bowl. Add the egg and the sparkling water and mix well with a whisk. You should obtain a batter with a thick consistency and free of lumps. Season with salt and pepper.

4

Gently deep the zucchini flowers in the batter.

5

Fry the batter zucchini flowers in plenty of hot oil. Let them brown, drain them with a skimmer and dry them from the excess oil and lastly put them in a plate covered with absorbent paper.

Condividi:
Quality, authenticity, excellence
Ravioli with pumpkin flowers and gorgonzola cheese

First courses

Ravioli with pumpkin flowers and gorgonzola cheese

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

24 Pumpkin flowers
100 g of Tipico IT's Gorgonzola
100 g of grated Parmigiano Reggiano
4 Eggs
400 g of Tipico IT's flour
1 Tablespoon of Tipico IT's extra virgin olive oil
50 g of Butter
1 Bunch of sage

PREPARATION

1

First, prepare the egg pasta: on a pastry board or in a very large bowl, make a well in the flour and add the eggs in the centre; it is important that the eggs are at room temperature, so remember to take them out of the fridge a few hours beforehand.

2

Start to knead the dough, taking care not to let the eggs come out of the fountain, mix the dough well and knead it vigorously for at least 10/15 minutes: the dough should be extremely smooth and elastic. Cover the dough with cling film and leave it to rest in the fridge for 30 minutes.

3

In the meantime, clean the zucchini flowers, remove the stems and pistils, rinse them, dry them and cut them into small pieces.

4

Chop an onion and put it in a pan with some olive oil and the thinly cut zucchini flowers, stew and add salt and pepper.

5

Let it to cool. Next add the Gorgonzola cheese. The mixture must be absolutely dry and very compact.

6

After 30 minutes, you can take the dough out of the fridge and start rolling it out with a rolling pin or, alternatively, with the special machine for rolling out dough into thin sheets.

7

Using a teaspoon, place the filling on the sheets of pastry you have prepared, forming evenly spaced rows: small portions of the mixture about 3 cm apart, both horizontally and vertically.

8

When you have finished, cover the sheets with the filling with the plain ones and begin to form the ravioli: using a pastry wheel or a knife, cut each piece and close the edges perfectly, pressing well with your fingers and removing any excess dough. Place each ravioli on a flour-dusted cloth, taking care not to overlap them.

9

When you will have finished the ravioli, put a pot of water to boil for their cooking and prepare the sauce of the pasta: in a pan melt some butter, put the sage and let the butter get tasty.

10

When the water boils, drop the ravioli: cook for about 5 minutes (the cooking time will depend on the thickness of your sheets) then drain with a skimmer directly into the pan with the butter, adding also 1 tablespoon of cooking water.

11

Let it cream well adding some more spoons of grated Parmigiano: in this step rather than turning with a spoon it is advisable to skip the ravioli moving the pan, so as to avoid that they break. Serve, taking care to place a few leaves of sage on each plate.

Condividi:

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