Ingredients
- 8 zucchini flowers
- Tempura flour
- Water and ice
- 1 litre Malaysian palm oil for deep frying
- 40 gm bottarga fish roe
Filling
- 100 gm ricotta cheese
- 30 gm spinach, blanched in salted water, drained and chopped
- 20 gm parmesan cheese, grated
- 1 tbsp almond flakes or crushed almond
- 1 tbsp amaretto di saronno (almond liqueur)
- Sea salt to taste
Fresh Tomato Sauce
- 2 tbsp Malaysian palm oil
- 1 small onion, chopped
- 330 gm peeled tomatoes (canned)
- Sea salt and freshly ground pepper to taste
METHOD
For Stuffed Zucchini Flowers
In a mixing bowl, combine all the filling ingredients and whisk until smooth. Season to taste. Place mixture in a piping bag and fill each zucchini flower with it.
To Prepare Batter
In a separate bowl, prepare the tempura batter, according to the packet instructions, with water and ice.
To Fry
Heat up Malaysian palm oil for deep frying. Place some tempura flour in a deep dish. First coat the zucchini flower in the tempura flour, then the batter. Deep fry until the batter is crisp and just starting to colour. Remove and drain on paper towels.
For Fresh Tomato Sauce
Heat Malaysian palm oil in a saucepan and cook the onion until soft. Add tomatoes and season to taste. Cook over low heat for 10 minutes. Blend sauce into a smooth paste.
To Serve
On a plate, place the deep-fried flower, and grate some bottarga over. Serve with warm fresh tomato sauce.