Courgette Flowers Stuffed with Tuna and Ricotta
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Ingredients
- Rio Mare Tuna in Olive Oil 1 x 160g can
- Courgette flowers 12
- Ricotta 200g
- Grated Parmesan cheese 2 Tbsp
- Egg 1
- Flour 2 Tbsp
- Milk 4 Tbsp
- Parsley A small bunch
- Frying oil to taste
- Salt to taste
Process
1. In a bowl, combine the drained tuna with the ricotta, Parmesan cheese and a handful of chopped parsley and mix.
2. Remove the stamens from the blossoms, wash carefully and stuff with the tuna mixture.
3. Beat the egg with the flour and a pinch of salt and add the milk to obtain a creamy batter.
4. Dip the stuffed flowers in the batter. Deep-fry in boiling oil until the flowers are golden brown and crunchy.
5. Remove the flowers with a slotted spoon and drain on paper towels to eliminate the excess oil. Serve while piping hot and crunchy.
INGREDIENTS:
Tuna*, Olive Oil, Salt
*Euthynnus (Katsuwonus) Pelamis
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