FRIED ZUCCHINI FLOWER WITH RICOTTA & BOTTARGA

8 zucchini flowers tempura flour water and ice

1 litre Malaysian palm oil for deep frying 40g bottarga fish roe

Filling

100g ricotta cheese

30g spinach, blanched in salted water, drained and chopped

20g parmesan cheese, grated

1 tbsp almond flakes, or crushed almonds 1 tbsp amaretto almond liqueur sea salt to taste

Fresh tomato sauce

2 tbsp Malaysian palm oil

1 small onion, chopped

330g peeled tomatoes (canned) sea salt and freshly ground pepper to taste

For stuffed zucchini flowers

In a mixing bowl, combine all the filling ingredients and whisk until smooth. Season to taste. Place mixture in a piping bag, and fill each zucchini flower with it.

To prepare batter

In a separate bowl, prepare the tempura batter, according to the packet instructions with water and ice.

To fry

Heat up the palm oil, place some tempura flour in a deep dish. First coat the zucchini flower in the tempura flour, then the batter. Deep fry until batter is crisp and just starting to colour. Remove and drain on paper towels.

For fresh tomato sauce

Heat palm oil in a saucepan, and cook the onion until soft. Add tomatoes, and season to taste. Cook over low heat for 10 minutes. Blend sauce into a smooth paste.

To serve

On a plate, place 1-2 deep-fried flower and grate some bottarga over. Serve with warm fresh tomato sauce. –

Recipe by Federico Micheletto