Steamed Zucchini Flowers Filled with Ricotta, Wakame Seaweed and Rice Vinegar Pickled Beets
Delicate zucchini flowers filled with creamy ricotta, complemented by umami-rich wakame seaweed and tangy rice vinegar pickled beets, creating a beautifully balanced dish with vibrant flavors.
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
Step 1
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.
Step 2
Fill each zucchini flower with ricotta mix using a piping bag.
Step 3
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.
Step 4
To serve, steam the zucchini flowers for two to four minutes, depending on size.
Step 5
Serve immediately with pickled beetroots and micro herbs.
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