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

Preparation and cooking time
- Total time45 mins
A little effort
Serves 4

Ingredients

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

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.