Grancappelletto® Romagnolo on zucchini and zucchini flower velouté with two textures
x4
Ingredients for 4 people
26 Grancappelletto® Romagnolo
150 g zucchini
8 zucchini flowers
1 glass fresh cream
120 g buffalo stracciatella
rice flour
seed oil as needed
fresh oregano
1 yellow onion
1 glass Campari
juice of 2 oranges
salt, pepper, and sugar to taste
Procedure
Prepare the stuffed zucchini flowers in advance by carefully cleaning the inside of the flowers and filling them halfway with buffalo stracciatella. Chill them at 3°C.
Vacuum-seal the onion wedges and marinate them for two hours in a mixture of Campari, orange juice, and equal weights of salt and sugar. After marinating, open the bag and cook over medium-low heat for about 20 minutes, or until the sauce reduces. Drain and dry the onion slices well.
Cut the washed zucchini into cubes and blanch in boiling salted water for a few minutes. Drain and immediately cool with ice. Once cooled, blend with a glass of cream, fresh oregano leaves, and adjust salt and pepper. Clean and open the remaining zucchini flowers.
Coat the flowers with rice flour and fry in plenty of seed oil. Drain and gently pat dry. Refill the water used for the zucchini, season with salt, and bring to a boil to cook the Grancappelletto® Romagnolo.
When ready to serve, heat the velouté to 65°C to preserve its color and nutrients, spread it on a serving plate as a base, drain the Grancappelletto® Romagnolo, and gently toss them in a drizzle of EVO oil to maintain their flavor. Steam the stuffed zucchini flower for one minute and place it in the center of the plate. Garnish with onion slices and crispy fried zucchini flowers.
Fabrizio Frasca advanced training chef – fic.
