Piadina with Fried Stuffed Zucchini Blossoms
Category: Main Dish
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Piadine (Italian flatbreads) | 4 |
| Zucchini blossoms | 16 |
| Ricotta cheese (cow’s milk) | 200g |
| Sun-dried tomatoes (in oil) | 60g |
| Capers | 30g |
| Pistachios | 15g |
| Breadcrumbs | 30g |
| Lemon zest | 1 |
| Salt | to taste |
| Black pepper | to taste |
| All-purpose flour | 150g |
| Red beer (or other dark beer) | 300g |
| Cherry tomatoes | 160g |
| Red onions | 30g |
| Trocadero lettuce (or any crisp lettuce) | to taste |
| Fresh basil | to taste |
| Extra virgin olive oil | to taste |
Instructions:
Prepare the Stuffing:
- Make the filling for the zucchini blossoms:
Start by placing the sun-dried tomatoes, capers, and pistachios into a food processor. Pulse them together until they form a rough paste.
Next, add the drained ricotta cheese to the mixture and combine thoroughly. Season with lemon zest, salt, and black pepper to taste.
Transfer this mixture into a pastry bag, then refrigerate it until ready to use.
Prepare the Batter:
- Make the batter:
In a bowl, add the all-purpose flour. Gradually mix in the chilled red beer, stirring until a smooth, slightly thick batter forms. Cover the bowl with plastic wrap and let it rest while you prep the blossoms.
Prepare the Zucchini Blossoms:
- Stuff the zucchini blossoms:
Gently remove the stems and the pistils from the zucchini flowers. Fill the blossoms with the ricotta mixture, using your pastry bag. Carefully seal the ends of the blossoms by inserting two toothpicks to keep the filling from spilling out.
Place the stuffed blossoms in the fridge for about 20 minutes to help them firm up.
Prepare the Salad:
- Prepare the salad ingredients:
While the blossoms are chilling, wash and dry the Trocadero lettuce (or any crisp lettuce) and cut it into julienne strips.
Slice the cherry tomatoes vertically and set aside.
In a mixing bowl, combine the tomatoes, thinly sliced red onions, and roughly torn basil leaves. Drizzle with extra virgin olive oil, add a pinch of salt, and mix well.
Fry the Stuffed Zucchini Blossoms:
- Fry the zucchini blossoms:
Heat some vegetable oil in a small pot, bringing the oil temperature to around 170°C (340°F).
Remove the toothpicks from the zucchini blossoms and dip them gently into the prepared beer batter, one at a time, using tongs or kitchen tweezers to handle them.
Fry 1 or 2 blossoms at a time, cooking for just a few minutes until golden brown and crispy. Once done, remove the blossoms from the oil and set them aside on paper towels to drain excess oil.
Assemble the Piadina:
- Assemble the piadina:
Heat the piadine (flatbreads) in a dry pan or on a grill for about 2 minutes on each side, until they’re warm and slightly crisped.
Lay each piadina flat on a cutting board and spread a generous layer of lettuce over half of it. Add a spoonful of the tomato and onion mixture, followed by 4 stuffed zucchini blossoms.
Fold the piadina in half, ensuring that all the fillings are tucked in, then serve immediately.
Serving Tips:
These piadine with fried stuffed zucchini blossoms are a delightful, rustic dish that combines the richness of the stuffed flowers with the freshness of the salad. They are perfect for a light lunch or a main course on a warm day. For added flavor, feel free to drizzle a little more extra virgin olive oil on top before serving.
