TROMBETTA, BASIL CREAM & COURGETTE FLOWERS

TROMBETTA, BASIL CREAM & COURGETTE FLOWERS

Ingredients

2 bunched of DOP Basil, picked
50ml extra virgin olive oil
2 garlic cloves
275ml double cream
80g of fresh herbs — we use parsley, tarragon, dill and mint
1 unwaxed lemon
200g sheep’s milk ricotta
8 courgette flowers
3 Trombetta Courgettes
1 ltr vegetable oil (for frying)
120g self raising flour
200g sparkling water

Method

Blend the basil leaves and olive oil. Add the cream and finely sliced garlic to a pan, heat and remove just before it boils then pour it over the basil, add a pinch of sea salt and blend until smooth. Set aside.

Finely chop the herbs and mix them through the ricotta with the zest of a lemon and a pinch of sea salt. Spoon into a piping bag and fill each courgette flower through the natural opening in the top, being careful not to overfill. Gently press the leaves together to seal.

Put the Trombetta in a dish with a generous knob of butter, a little olive oil and the juice of half the lemon. Season and roast at 200°C for 10 to 15 minutes (depending on how large they are).

While they are roasting, prepare the flowers for deep frying. Heat the oil to 180°C and make the batter by whisking together the flour and sparkling water. Coat each flower in batter, then plunge it into the hot oil for up to three minutes — until crisp — nudging them to fry on both sides. Drain onto kitchen paper.

To serve, pour the basil cream onto a serving dish, arrange the Trombetta on top and finish with the courgette flowers, some picked herbs and black pepper.