Method
Mix together taleggio, ricotta, anchovies and 1 tablespoon of the oil until smooth. Season to taste. Remove flowers from the zucchini.
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.
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.
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.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Mix together taleggio, ricotta, anchovies and 1 tablespoon of the oil until smooth. Season to taste. Remove flowers from the zucchini.
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.
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.
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.
