Good Day Cafe: stuffed zucchini flowers

- Alex Privilegi of Il Toscano restaurant in Douglaston, Queens shares his recipe for stuffed zucchini flowers:


Stuffed Zucchini Flowers with fresh Tomato Salad
Ø 12 Zucchini Flowers
Ø 1 cup Fresh Ricotta (or store bought, drained of excess water)
Ø ½ cup finely diced zucchini, peppers, carrots
Ø ¼ cup grated parmesan cheese
Ø 1 egg yolk
Ø ¼ tsp nutmeg (fresh preferred)
Ø Salt & pepper
Ø Sauté diced vegetables in 2 tablespoons of extra virgin olive oil until tender ( 3 to 5 minutes)
Ø Cool and add to ricotta
Ø Mix in rest of the ingredients to fully incorporated
Ø Add salt and pepper to taste
Ø Place in zip-lock or pastry bag - cut tip ½ inch wide
Ø Stuff Zucchini flowers with mixture until they are ¾ way full, twisting ends to shut
Ingredients for dredging flowers:
Ø 2 eggs
Ø 1/3 cup whole milk
Ø Beat together with pinch of salt
Ø Flour
Ø Roll stuffed zucchini flowers in egg & milk mixture
Ø Coat with flour, shaking off excess
Ø Start a pan with extra virgin olive oil
Ø Sauté stuffed & coated zucchini flowers in olive oil approximately 2 minutes on each side
Ø Drain place on paper towel to absorb excess oil

Ingredients for Tomato Salad:
Ø 1 Qt of mixed red and yellow tomatoes
Ø 6 fresh basil leaves torn into small pieces
Ø ½ red onion thinly sliced
Ø Extra virgin olive oil and salt to taste
Ø Toss all ingredients together and let sit for 5 minutes
Place Stuffed Zucchini Flowers on platter with Tomato Salad and serve.

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