To
prepare the batter:
Dissolve the yeast in the beer and let it sit for 15 minutes.
Slowly whisk in the flour until it is totally incorporated.
Let it set in the refrigerator for 1 hour before use. To prepare
the filling, using a stainless steel bowl and a wooden spoon
fold together the ricotta, Pecorino and seasoning. Using a pastry
bag, gently fill the zucchini flowers 3/4 full of the filling.
Dip the flower in the tempura batter and then into 325°F
hot oil. Fry, turning occasionally, until the flowers turn golden
brown and become crispy. Remove from the oil, drain on paper
towels, and sprinkle with a small amount of salt.
To
prepare the oven-roasted tomatoes:
Remove any stems from the tomatoes. Rinse them with cold
water and pat dry with paper towels. Gently toss the tomatoes
with the basil purée, salt and olive oil. Lay the tomatoes
on a mesh rack in a shallow pan and cook in the oven at 225°F
for 2 hours, turning the pan every 1/2 hour.
To
prepare the sauce:
Peel the green from the zucchini with a potato peeler. Save
the white of the zucchini for soup. Slice the shallots and onions
in very thin slices and cook with a lid at medium heat until tender,
approximately 10 minutes. Add the zucchini peel to the sauce without
the lid for 2 minutes. Add salt and pepper and blend in a blender
with olive oil.
To
serve, put one spoon of zucchini sauce in the center of the
dish and place two zucchini flowers on top. Garnish with oven-roasted
cherry tomatoes.
Wine
Suggestion
White Arneis from Piedmont
