Ingredienti / Ingredients
- 18 courgette flowers
- 50 gr goat milk ricotta
- 100 gr ham, chopped
- 100 gr courgettes, thinly sliced
- 2 tbsp Parmesan, grated
- a pinch of salt
- 150 gr flour
- 1 egg
- 1 glass sparkling water (8/10°C)
- 1 litre seed oil, for frying
- 5 gr wasaby sauce
Preparazione / Instructions
Clean the courgette flowers and remove the stamen. Set aside.
Put ricotta, ham, courgettes, parmesan, salt in a food chopper and mix.
Gently fill the courgette flowers with the mix and close them.
Whisk the flour, water and egg well until you have a smooth batter.
Leave in the fridge for 30 minutes.
Heat the oil in a frying pan, dip each flower into the batter and fry until they turn gold. Drain the flowers on absorbent paper.
Wine Princess suggests
To best enjoy this extremely tasty spring dish, combine with a white Oltrepò Pavese wine, scented, aromatic and slightly sparkling.
From the Cantina Monsupello, Torricella Verzate, Pavia, I Germogli (88% Pinot noir and 12% Chardonnay). A lively white wine made using whole cluster pressing, slightly sparkling thanks to the addition of sweet must and yeast.
The fine bubbles of this wine – which is extremely easy to drink, just 12% alcohol – will also make our rich dish lighter.
Who should drink it: all! Especially women! So light and delightful, even those who usually do not drink will love it!
When to drink it: as an aperitif or with soups, pasta, light starters and egg dishes.
A wonderful opportunity: on a Sunday, during a picnic or a brunch. Just one glass won’t be enough!