Antipasto Appetizer Illuminati Pecorino Wine Italian Zucchini Blossoms

Stuffed Zucchini Blossoms with Herbed Ricotta and Lemon

Oct 29, 2024

This dish is a classic Italian antipasto, particularly beloved in central Italy. Stuffed zucchini blossoms (Fiori di Zucca) are especially popular in Roman cuisine (Lazio region) but are found throughout central Italy. The combination with ricotta and herbs is traditional, though the lemon-herb finishing salt is a modern touch that complements both the dish and the Pecorino wine from the Abruzzo region. This preparation style represents the Italian cooking philosophy of respecting simple, high-quality ingredients while showcasing their natural flavors.

Stuffed Zucchini Blossoms with Herbed Ricotta and Lemon

Rated 5.0 stars by 1 users

Category

Antipasto

Cuisine

Italian (Central Italian)

Servings

4 (3 blossoms per person)

Prep Time

45 minutes

Cook Time

15 minutes

Fiori di Zucca Ripieni con Ricotta alle Erbe e Limone- A delicate appetizer that pairs beautifully with Pecorino wine, highlighting its floral notes and mineral character while complementing its citrus undertones.

This dish is a classic Italian antipasto, particularly beloved in central Italy. Stuffed zucchini blossoms (Fiori di Zucca) are especially popular in Roman cuisine (Lazio region) but are found throughout central Italy. The combination with ricotta and herbs is traditional, though the lemon-herb finishing salt is a modern touch that complements both the dish and the Pecorino wine from the Abruzzo region. This preparation style represents the Italian cooking philosophy of respecting simple, high-quality ingredients while showcasing their natural flavors.

Image of Stuffed Zucchini Blossoms with Herbed Ricotta and Lemon

Ingredients

For the Filling

1 cup fresh ricotta, drained
2 tablespoons finely grated Pecorino Romano cheese
2 tablespoons finely chopped fresh herbs (basil, chives, and mint)
1 teaspoon lemon zest
1 small clove garlic, finely minced
Salt and white pepper to taste

For the Blossoms

12 fresh zucchini blossoms, stamens removed
1 cup all-purpose flour
1 cup sparkling water, very cold
1 pinch sea salt
Neutral oil for frying (sunflower or grapeseed)

For the Lemon-Herb Finishing Salt

2 tablespoons flaky pink salt
1 teaspoon lemon zest
1 teaspoon finely chopped fresh thyme

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Directions

Prepare the Filling

In a bowl, combine the drained ricotta, Pecorino Romano, chopped herbs, lemon zest, and minced garlic
Season with salt and white pepper
Transfer to a piping bag and refrigerate for 30 minutes

Make the Lemon-Herb Salt

Mix flaky sea salt with lemon zest and chopped thyme
Set aside to let flavors meld

Prepare the Blossoms

Gently wash blossoms and pat dry
Carefully open each blossom and remove stamens
Pipe about 1 tablespoon of filling into each blossom
Twist the ends to gently close

Make the Batter

Whisk flour and salt in a bowl
Gradually add cold sparking water, whisking until smooth
The batter should be the consistency of heavy cream

Frying

Heat oil in a deep pan to 350°F (175°C)
Dip each stuffed blossom in batter, allowing excess to drip off
Fry 2-3 at a time until golden brown, about 2 minutes per side
Drain on paper towels

Serve

Arrange blossoms on a serving plate
Sprinkle with lemon-herb finishing salt
Serve immediately while hot and crispy

Recipe Note

Wine Pairing Notes

This dish complements the Illuminati Pecorino 2023 perfectly!

The delicate batter highlights the wine's mineral notes
The herb-infused ricotta echoes the wine's wild herb characteristics
The lemon zest throughout the dish mirrors the wine's citrus elements
The light frying technique creates a textural contrast while maintaining the dish's overall refinement

Serve the wine well-chilled (around 50°F/10°C) to maximize its refreshing qualities against the warm, crispy blossoms.

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Stuffed Zucchini Blossoms with Herbed Ricotta and Lemon