Stuffed Zucchini Flowers: The Recipe
Zucchini flowers are a typical product of this season, so why not use them for a delicious and quick recipe? INGREDIENTS 20 zucchini flowers 350 g of ricotta cheese 20 small anchovies 1 egg 120 g grated Grana cheese Breadcrumbs as needed 200 g of all-purpose flour About 200 g of water Salt 1/2 teaspoon baking soda 1/2 liter of peanut oil PREPARATION Wash the zucchini flowers under running water and remove the pistil. Prepare the filling by combining ricotta, Grana cheese, an egg, and the anchovies cut into pieces. Mix everything to evenly distribute the ingredients. Fill the zucchini flowers with the mixture gently, so as not to damage them. For the batter, mix flour, baking soda, salt and gradually add the water until you get a semi-liquid mixture. At this point, dip the flowers one at a time, then place them on a plate. Once coated with batter, heat the oil in a deep pan, then immerse a few pieces at a time, cooking them for 30 seconds on each side. Place the fried flowers in a bowl, lined with paper towels.
Risotto with Nobili mozzarella and peas
INGREDIENTS FOR 2 PEOPLE 160g of arborio rice 50g of peas 100g of Nobili Bocconcino 1 clove of garlic 3 glasses of vegetable broth Salt to taste Pepper to taste Oil to taste PREPARATION In a non-stick pot, brown the garlic clove with a little oil. Then add the rice with the vegetable broth and peas to the pot. Cover the pot with a lid and cook for 10-15 minutes. Occasionally, stir the rice and monitor the broth level. If it becomes too dry, add glasses of hot water. When the rice is al dente, add salt and pepper and the mozzarella cut into cubes. Stir everything until the mozzarella becomes stringy. Serve hot.
Brussels Sprouts and Scamorza Casserole
Don’t know how to get your children to eat Brussels sprouts? Try our new recipe for Brussels sprouts and scamorza casserole, it will not only be delicious but also healthy and made with seasonal products. INGREDIENTS 900 g of Brussels sprouts 350 g of potatoes 1 shallot 2 eggs 50 g of all-purpose flour 50 g of Nobili Butter 600 ml of milk 250 g of Nobili Scamorza 1 tablespoon of olive oil Salt to taste Pepper to taste PREPARATION The first thing to do is make the béchamel sauce. In a saucepan, melt the Nobili butter and then add the sifted flour. Stir the flour and butter for 5 minutes, trying to avoid lumps. Turn off the heat and gradually add the hot milk, stirring with a whisk. Then cook for another 15 minutes or so. Season with salt and pepper. Clean the Brussels sprouts and then steam them for 15 minutes. Meanwhile, sauté the shallot in a pan with a drizzle of oil and then add the peeled and diced potatoes. Cook for about ten minutes, adding a glass of water if necessary. Finally, add the Brussels sprouts and cook for another 2 minutes. At this point, the béchamel sauce will have cooled, so you can incorporate the eggs. Take a baking dish and alternate layers of béchamel, Brussels sprouts, and diced Nobili scamorza until you run out of ingredients. Finish with a sprinkle of cheese and bake in a preheated oven at 220°C for 20 minutes. Serve 5 minutes after baking.