Ricotta-filled courgette flowers, green olive tapenade & grilled ciabatta

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• Palmers-patch

  18 August 2008

  Palmers-patch commented on this recipe

  Thought I would try this recipe as I had courgette flowers in the garden.The flowers were crispy and tasted delicious although stuffing them with the ricotta was a bit fiddely - but well worth the trouble. I was surprised how good the little cougettes attached to the flowers were too. The tapenade (without capers )and ciabatta were a great accompaniment. I had done two each as a starter, and to honest we struggled to eat any main course! Definitely a 'once a year only' recipe though.....

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• Palmers-patch

  18 August 2008

  Palmers-patch rated this recipe

  

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• Bill

  12 May 2011

  Bill commented on this recipe

  How can I print these recipes without the pictures?

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• LouWeeza

  28 June 2012

  LouWeeza rated and commented on this recipe

  

  After eyeing up these little guys at the local market for a month now, I finally had the time to make them on the same evening as market day, and disappointed we were not! The stuffing was perfect as is, the tapenade was a really very strong flavour indeed, next time I'll try to get hold of the wee capers (which I normally use but couldn't find) instead of the big ones with the stalks, but it did match really well despite the big punch of flavour. Tip: after a lot of faff and mess for one flower, we put the filling in a plastic bag and chopped the corner off to make stuffing the flowers considerably easier - worked a treat!

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Ingredients

• 250g ricotta
• 1 lemon , zested
• 50g parmesan , grated
• 8 courgette flowers

TAPENADE

• 200g green olives , after pitting
• ½ red onion , finely diced
• 1 garlic clove
• 50g capers , rinsed and drained
• a small bunch flat-leaf parsley
• ½ lemon , juiced
• 50ml extra-virgin olive oil

BATTER

• 125ml soda water
• 100g plain flour , plus extra for dusting
• oil for deep frying
• 4 slices ciabatta , toasted, to serve
• lemon , cut into cheeks

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 250g ricotta
• 1 lemon , zested
• 50g parmesan , grated
• 8 courgette flowers

TAPENADE

• 200g green olives , after pitting
• ½ red onion , finely diced
• 1 garlic clove
• 50g capers , rinsed and drained
• a small bunch flat-leaf parsley
• ½ lemon , juiced
• 50ml extra-virgin olive oil

BATTER

• 125ml soda water
• 100g plain flour , plus extra for dusting
• oil for deep frying
• 4 slices ciabatta , toasted, to serve
• lemon , cut into cheeks

Per serving

552 kcalories, protein 14.1g, carbohydrate 25.4g, fat 44.4 g, saturated fat 11g, fibre 2.8g, salt 4.2 g

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