Courgette Flowers Stuffed With Goats’ Ricotta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Gourmet, Green, The | 1 | Servings | |
INGREDIENTS
| 1 | Onion, diced | |
| 2 | Cloves garlic, crushed | |
| 50 | Olive oil | |
| 1 | Red pepper, diced | |
| 1 | Aubergine, diced | |
| 1 | Courgette, diced | |
| 2 | Beef tomatoes concasse | |
| 500 | g | Goats' ricotta |
| 1 | T | Tiny capers |
| 50 | White wine vinegar | |
| 50 | Olive oil | |
| Salt and pepper | ||
| 2 | Courgette flowers | |
| 250 | g | Plain flour |
| 60 | g | Cornflour |
| 300 | Lager | |
| 300 | Soda water | |
| Vegetable oil for frying | ||
| 5 | Freshly-snipped basil leaves |
INSTRUCTIONS
Saut the onion in the olive oil until soft. Add pepper and cook for a further 5 minutes. Add the courgette and aubergine and cook for 5 minutes, then add the tomato and continue cooking for 15 minutes. Add the white wine vinegar and reduce by half. Finish with a little more olive oil and season with salt and pepper. Stir in the chopped basil and set aside. Mix the ricotta and capers together and season. Put this mixture into a piping bag and fill the courgette flowers. Make a batter with the flour, cornflour, lager and soda water. Heat enough oil to deep fry the courgette flowers. Dust them with a little flour, dip in the batter and quickly fry in the hot oil. Remove and dry on a paper towel. Spoon the vegetable dressing over each plate and place three courgette flowers on top. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1097
Calories From Fat: 90
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 4317.6mg
Potassium: 1507.6mg
Carbohydrates: 228.2g
Fiber: 21.5g
Sugar: 9.6g
Protein: 31.5g