| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; diced |
| 2 |
|
Cloves garlic; crushed |
| 50 |
ml |
Olive oil |
| 1 |
|
Red pepper; diced |
| 1 |
sm |
Aubergine; diced |
| 1 |
|
Courgette; diced |
| 2 |
|
Beef tomatoes concasse |
| 500 |
g |
Goats' ricotta |
| 1 |
tb |
Tiny capers |
| 50 |
ml |
White wine vinegar |
| 50 |
ml |
Olive oil |
|
|
Salt and pepper |
| 2 |
|
Courgette flowers |
| 250 |
g |
Plain flour |
| 60 |
g |
Cornflour |
| 300 |
ml |
Lager |
| 300 |
ml |
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.
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