Courgette flowers stuffed with cooked ham and ricotta cheese
Appetiser

Courgette flowers stuffed with cooked ham and ricotta cheese

  • 30 min
  • 4 people
  • Medium
Recipe by

Sara Miletti

Ingredients

  • 16 courgette flowers
  • 250 gr sheep milk ricotta cheese
  • 100g cooked ham
  • salt
  • pepper
  • sunflower seed oil for frying

For the tempura

  • 100 gr flour
  • 200g ice cold sparkling water
  • 1 egg yolk
  • 1 pinch of salt

Preparation

Clean the courgette flowers, remove the inner pistils, rinse and dry delicately.

In a bowl, season the ricotta with a pinch of salt, black pepper, and nutmeg. Add the cooked ham cut into small pieces.

Put the mixture in a pastry bag and use it to fill the courgette flowers. Seal the tips of the flowers as much as possible.

To prepare the tempura, put the egg in a bowl. Mix in the flour, salt, and ice water a little at a time with a whisk. Put the courgette flowers in the tempura and fry them in hot oil. Serve immediately.

Buon appetito ;-)

This recipe is made with

69781 Grancotto di "Vignola"
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