Fried courgette flowers stuffed with mozzarella and anchovies
Fried zucchini flowers stuffed with mozzarella and anchovies are excellent on any occasion, starting from a simple family dinner, up to an appetizer and a buffet. Preparing them is quite simple, although, it is necessary to maneuver the zucchini flowers with extreme delicacy.
Traditionally, zucchini flowers are a recipe that should be placed halfway between Umbria and Marche. Where once they were made not with mozzarella, but stuffed with ricotta or fresh pecorino, and fried with batter of water, flour and a pinch of salt. It is probably from the Umbrian and Marche "immigrants" in the capital that the current fried Roman zucchini flowers were born, that is, stuffed with a little anchovies and mozzarella (little, just enough to give flavor) and fried golden with flour batter, eggs and beer (or white wine or sparkling mineral water). In this sense it is now correct to consider these fried zucchini flowers a Lazio specialty. Because it is true that the Romans have the bad habit of making anything that passes through the parts of the Colosseum order Dome Roman, but always adding something specific. And in this case they had something to add, considering the goodness and tradition of the "fried Roman style", among the most famous as regards both popular and street cuisine, and haute cuisine.
However, the right to consider this recipe typical of Rome Roman restaurateurs have earned it in the field. Because it is indisputable that nowhere have fried Roman zucchini flowers been as good as they were in Rome. And as they still are in many good restaurants, which unfortunately in trattorias and pizzerias are now really a rare commodity. For the rest you just have to try to do them as they should be done. That is, with anchovies in oil and fiordilatte good drained of your own whey. For the batter the variants are numerous and all valid: the important thing is that the frying is fast, so that it remains crispy and not bready.
INGREDIENTS
8 zucchini flowers4 anchovies in oil80 g mozzarella, drained from its wheyWhite flour2 eggs1 tablespoon lemon juiceCold lager from fridgeFrying oil
EXECUTION
Gently remove the inner pistil of the zucchini flowers, then rinse them under a slow thread of water, trying not to let it enter the flower. Place the flowers on a cloth and keep them for about ten minutes, turning them several times, so that they dry. Prepare the batter, beating the eggs in a bowl with the lemon juice (a tablespoon) and a pinch of salt. Incorporate 3 tablespoons of sifted flour little by little and, stirring constantly, add a little cold beer. Mix well so that no lumps remain. Cut the mozzarella, so as to obtain 8 thick fillets each just over half the size of the zucchini flowers. Cut the anchovy fillets in half, dividing them in two lengthwise, so as to leave them as long as possible. Then insert in each flower a fillet of mozzarella and a half fillet of anchovyQuickly pass the stuffed flowers in the batter, one at a time, taking care to cover them evenly. Finally fry them in plenty of hot oil, but quickly, only the bare minimum necessary to make them golden and crispy. Take them with a slotted spoon and place them on kitchen paper, a few seconds on each side, and then serve immediately. Fried pumpkin flowers alla romana should be eaten hot, when the mozzarella is still stringy.
Fried zucchini flowers stuffed with mozzarella and anchovies are excellent on any occasion, starting from a simple family dinner, up to an appetizer and a buffet. Preparing them is quite simple, although, it is necessary to maneuver the zucchini flowers with extreme delicacy.
Traditionally, zucchini flowers are a recipe that should be placed halfway between Umbria and Marche. Where once they were made not with mozzarella, but stuffed with ricotta or fresh pecorino, and fried with batter of water, flour and a pinch of salt. It is probably from the Umbrian and Marche "immigrants" in the capital that the current fried Roman zucchini flowers were born, that is, stuffed with a little anchovies and mozzarella (little, just enough to give flavor) and fried golden with flour batter, eggs and beer (or white wine or sparkling mineral water). In this sense it is now correct to consider these fried zucchini flowers a Lazio specialty. Because it is true that the Romans have the bad habit of making anything that passes through the parts of the Colosseum order Dome Roman, but always adding something specific. And in this case they had something to add, considering the goodness and tradition of the "fried Roman style", among the most famous as regards both popular and street cuisine, and haute cuisine.
However, the right to consider this recipe typical of Rome Roman restaurateurs have earned it in the field. Because it is indisputable that nowhere have fried Roman zucchini flowers been as good as they were in Rome. And as they still are in many good restaurants, which unfortunately in trattorias and pizzerias are now really a rare commodity. For the rest you just have to try to do them as they should be done. That is, with anchovies in oil and fiordilatte good drained of your own whey. For the batter the variants are numerous and all valid: the important thing is that the frying is fast, so that it remains crispy and not bready.
INGREDIENTS
8 zucchini flowers
4 anchovies in oil
80 g mozzarella, drained from its whey
White flour
2 eggs
1 tablespoon lemon juice
Cold lager from fridge
Frying oil
EXECUTION
Gently remove the inner pistil of the zucchini flowers, then rinse them under a slow thread of water, trying not to let it enter the flower. Place the flowers on a cloth and keep them for about ten minutes, turning them several times, so that they dry. Prepare the batter, beating the eggs in a bowl with the lemon juice (a tablespoon) and a pinch of salt. Incorporate 3 tablespoons of sifted flour little by little and, stirring constantly, add a little cold beer. Mix well so that no lumps remain. Cut the mozzarella, so as to obtain 8 thick fillets each just over half the size of the zucchini flowers. Cut the anchovy fillets in half, dividing them in two lengthwise, so as to leave them as long as possible. Then insert in each flower a fillet of mozzarella and a half fillet of anchovy
Quickly pass the stuffed flowers in the batter, one at a time, taking care to cover them evenly. Finally fry them in plenty of hot oil, but quickly, only the bare minimum necessary to make them golden and crispy. Take them with a slotted spoon and place them on kitchen paper, a few seconds on each side, and then serve immediately. Fried pumpkin flowers alla romana should be eaten hot, when the mozzarella is still stringy.
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