Chef Danny Russo shares his Zucchini Flower recipe with lentil ricotta mint using legumes from Europe.
Are you on the lookout for delicious, healthy, and budget-friendly ingredients that can transform your meals? Look no further than the humble yet versatile canned legumes. With prices of fresh produce skyrocketing in Australia, it’s time to embrace nature’s pearls and discover the exciting flavours and diverse culinary possibilities they offer.
To help you unlock the true potential of canned legumes, we’ve teamed up with the acclaimed Italian-Australian chef, Danny Russo, who has crafted an extraordinary selection of recipes for you to try at home. Get ready to tantalise your taste buds with the Zucchini Flower recipe below, as well as Pasta Fagioli, Duck Skewers & Black Bean Salsa, Cannellini Bean Fingers, BBQ Scallop & Borlotti Puree, and BBQ Octopus & Charcoal Chickpea Puree.
It’s important to note that not all legumes on the shelf are equal, and Europe is renowned for producing the finest quality and flavoursome legumes in the world. Chef Danny Russo uses legumes from Europe, knowing they can elevate any dish by adding incredible flavour, texture and a dose of essential nutrients. Curious about the world of legumes and want more recipes? Find out more here.
Recipe (10 portions)
10 pieces zucchini flower with baby zucchini attached
250g pea flour
250ml chilled soda water
½ teaspoon baking powder
350g fresh ricotta
50g grated parmesan
2g cracked pepper
1 tin canned Bella Napoli lentils
100g Spanish onion diced finely
15g mint leaves, finely shredded
30ml white balsamic
4g sea salt
2g cracked pepper
500ml sunflower or canola oil
- In a small bowl sift flour and baking powder to make it light and soft and remove any clumps.
- In a separate bowl, gently beat the egg until egg yolk and egg white are just incorporated.
- Add chilled soda water to the mixed egg.
- Add sifted flour into a bowl with egg and water mixture and mix lightly.
- Do not overmix. Allow it to be a little lumpy.
- Drain and rinse canned lentils well.
- Add onions, lentils, EVO, white balsamic, mint leaf and mix lightly so as not to mash and break lentils.
- Season with salt and pepper. Set aside.
- Mix ricotta and parmesan together in a bowl. Season only with cracked pepper.
- Carefully open one side of the flower making sure to leave the petal intact.
- Spoon around one tablespoon (40g) into the centre of each flower, then twist the petal ends to enclose.
- Repeat for remaining flowers.
- Heat oil in a wok or thick bottomed frying pan.
- Once hot enough, dip stuffed flowers into chilled batter.
- Dredge excess batter and slowly dip into hot oil. Fry in smaller batches
- Fry until golden brown and cooked evenly on all sides.
- Remove and drain on paper towel
- Repeat for remaining flowers
- Serve with lentil salad
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