Recipe: Baked Stuffed Zucchini Flowers with Basil Jus

Basil Jus

6 Roma tomatoes
10 basil leaves

Remove the core from each tomato with a paring knife and make a slit in the shape of an ‘x’ in the bottom. Blanch in boiling water for 10 seconds or until the skin comes off. Immediately cool in an ice water bath.  Peel the skins off. Quarter the tomatoes and blend. Bring the mix to the boil. Strain the mix through a tea towel, catching the water that escapes. Let cool. Add some basil leaves and blend.

Zucchini Flowers

24 zucchini flowers, stamens removed and rinsed
300g ricotta
100g parmigiana cheese
1 egg yolk
Salt and pepper
12 pieces of shaved parmesan

Mix together the ricotta cheese, parmesan and egg yolk. Season with salt and pepper. Stuff each flower and twist the top to close. Place the flowers on a baking rack placed inside a tray. Fill the tray half with boiling water. Bake in a 150 degree oven for 15 - 20 minutes. Do not let the flowers colour. Place a piece of parmiggiano shavings on each flower and grill for 5 minutes or just until the cheese has melted.

Arrange on a plate and serve with basil jus

Recipe – Melina Puntoriero

Cristy Houghton