Method

1

Mix together taleggio, ricotta, anchovies and 1 tablespoon of the oil until smooth. Season to taste. Remove flowers from the zucchini.

2

To make the zucchini pesto, chop courgette and place in a food processor with basil, pine nuts and garlic. Pulse until finely chopped. Add remaining oil and process until smooth. Add Parmigiano Reggiano and lemon juice and pulse to combine. Season to taste.

3

Split open one side of the courgette flowers and, using fingertips, gently remove stamens. Fill flowers with ricotta mixture and gently twist ends to enclose.

4

Place the courgette flowers into a steamer. Cover and steam over a pan of gently simmering water for 2–3 minutes using a steam basket. To serve, place 2–3 tablespoons of courgette pesto onto each serving plate. Top with courgette flowers and scatter with toasted almonds & a drizzle of oil.

Prep Time45 minsCook Time5 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 150 g taleggio cheese, small diced
 100 g Vannella Cheese Fresh Ricotta
 4 Delicious Anchovies in oil, drained & finely chopped
 1 tbsp ‘Chef Luca Ciano’ Extra Virgin Olive Oil
 12 zucchini flowers (flower only)
 30 g flaked/shaved almonds, toasted
 Salt and pepper
Zucchini Pesto
 12 steam from zucchini flowers
 10 large basil leaves
 1 tbsp pine nuts
 ½ garlic clove
 125 g extra virgin olive oil
 40 g Parmigiano Reggiano grated
  lemon, juice
 Lemon zest

Ingredients

 150 g taleggio cheese, small diced
 100 g Vannella Cheese Fresh Ricotta
 4 Delicious Anchovies in oil, drained & finely chopped
 1 tbsp ‘Chef Luca Ciano’ Extra Virgin Olive Oil
 12 zucchini flowers (flower only)
 30 g flaked/shaved almonds, toasted
 Salt and pepper
Zucchini Pesto
 12 steam from zucchini flowers
 10 large basil leaves
 1 tbsp pine nuts
 ½ garlic clove
 125 g extra virgin olive oil
 40 g Parmigiano Reggiano grated
  lemon, juice
 Lemon zest

Directions

1

Mix together taleggio, ricotta, anchovies and 1 tablespoon of the oil until smooth. Season to taste. Remove flowers from the zucchini.

2

To make the zucchini pesto, chop courgette and place in a food processor with basil, pine nuts and garlic. Pulse until finely chopped. Add remaining oil and process until smooth. Add Parmigiano Reggiano and lemon juice and pulse to combine. Season to taste.

3

Split open one side of the courgette flowers and, using fingertips, gently remove stamens. Fill flowers with ricotta mixture and gently twist ends to enclose.

4

Place the courgette flowers into a steamer. Cover and steam over a pan of gently simmering water for 2–3 minutes using a steam basket. To serve, place 2–3 tablespoons of courgette pesto onto each serving plate. Top with courgette flowers and scatter with toasted almonds & a drizzle of oil.

Steamed Zucchini Flowers with Fresh Ricotta, Taleggio & Zucchini Pesto