Steamed Zucchini Flowers Filled with Ricotta, Wakame Seaweed and Rice Vinegar Pickled Beets

Dietary	Vegetarian, Gluten Free
Chef	That's Amore Cheese
Course	Entree
Servings	4 people

 

Ingredients

• 8 zucchini flowers
• 200g That’s Amore Ricotta Delicata
• 50g wakame seaweed
• 1 lemon zest
• micro herbs of your choice for garnish
• 200mL rice vinegar
• 100mL water
• 1 bay leaf
• 6 cardamoms seeds
• salt & pepper

 

Instructions

For ricotta filling: in a bowl place the ricotta, wakame seaweed and the zest of one lemon, stir until the ingredients are well combined. Add seasoning to taste.
Fill each zucchini flower with ricotta mix using a piping bag.
Prepare the pickle mix with rice vinegar, water, bay leaf and cardamom seeds. Peel, wash and cut the beetroot and immerse in the pickling solution for a minimum of 24 hour.
To serve, steam the zucchini flowers for two to four minutes, depending on size.
Serve immediately with pickled beetroots and micro herbs.