Zucchini flowers stuffed with ricotta and bacon, enhanced by the scent of lemon, are a mouthwatering finger food for a summer appetizer, but they are so easy to make that they will go well with any occasion.
The ricotta cheese and flavorings complement this recipe, and the guanciale combined with the simple filling marry perfectly with the delicacy of the flowers.
- 12 zucchini flowers
- 3 oz of guanciale
- 1 cup of ricotta cheese
- peel of 1/2 grated lemon
- 2 tbsp of extra virgin olive oil
- fine salt to taste
- black pepper to taste
- 12 sage leaf
For the batter:
- 1+1/4 cups of all purpose flour
- 1 egg
- 2/5 cup of sparkling water
- seed oil
To prepare the recipe for zucchini flowers stuffed with ricotta and guanciale, pan-fry the guanciale until golden brown.
Combine the guanciale, ricotta, grated lemon peel, a pinch of salt and a few grinds of pepper in a bowl.
Gently clean the zucchini flowers and fill them with the filling.
In a bowl combine the egg, water, and flour and mix with a whisk until a batter forms.
Dip the stuffed flowers into the batter, also the sage leaves, and fry in hot oil until crisp and golden brown.
Serve while still hot.
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