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Gusto’s ricotta-filled courgette flowers, green olive tapenade and grilled ciabatta

Gusto’s ricotta-filled courgette flowers, green olive tapenade and grilled ciabatta

Name: Gusto’s ricotta-filled courgette flowers, green olive tapenade and grilled ciabatta
Total time: 45 min
Yield: Serves 4
Ingredients: 250g ricotta; 1 lemon zested; 50g parmesan grated; 8 baby courgettes with flowers; 200g green olives after pitting; ½ red onion finely diced; 1 clove garlic; 50g capers rinsed and drained; a small bunch parsley; ½ lemon juiced; 50ml extra-virgin olive oil; 125ml soda water; 100g plain flour plus extra for dusting; for deep frying oil; 4 slices ciabatta to serve; cut into cheeks lemon

olivemagazine

Published: March 25, 2015 at 3:08 PM

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Serves 4

A little effort

Total time: 45 mins

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This is a favourite on Gusto’s menu of light, summery dishes. July is a good time to find courgette flowers at farmers’ markets or good greengrocers

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Alternatives

Complete the dish

Ditch the shop-bought bread and make your own ciabatta to use in this recipe. Also try our tuna sandwich for another delicious deli-style sarnie, using ciabatta.

Ingredients

Nutrition

250g ricotta
1 lemon

zested
50g parmesan

grated
8 baby courgettes with flowers

tapenade

200g green olives

after pitting
½ red onion

finely diced
1 clove garlic
50g capers

rinsed and drained
a small bunch parsley
½ lemon

juiced
50ml extra-virgin olive oil

batter

125ml soda water
100g  plain flour

plus extra for dusting
for deep frying oil
4 slices ciabatta

to serve
cut into cheeks lemon

Nutrition: per serving

kcal552
fat44.4g
saturates11g
carbs25.4g
fibre2.8g
protein14.1g
salt4.2g

Method

step 1

Mix the ricotta, lemon zest and parmesan in a bowl and season. Open each courgette flower and remove the stamen. Fill each flower with the ricotta mix.
step 2

For the tapenade, whizz the olives, red onion, garlic, capers, parsley and lemon juice in a food processor to a coarse paste. Gradually add the oil until you have a smooth consistency.
step 3

Pour the soda water into a bowl, add the flour and lightly mix until just combined. Fill a pan one third full of oil and heat. Test by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dust the flowers with extra flour and coat in the batter. Lower into the oil in batches and fry for a couple of minutes until crisp and golden. Serve with ciabatta, the tapenade and a lemon cheek.

Authors

olivemagazine

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