Welcome to another culinary highlight on our Flexitarian Food Blog! Today, we invite you to explore the world of Mediterranean flavors with our recipe for Stuffed Zucchini Blossoms on Mediterranean Fregola Sarda Salad with Chanterelles. Fregola Sarda, a typical Sardinian pasta, resembles couscous with its small, toasted pearls and adds a wonderful texture to our salad. Paired with fresh chanterelle mushrooms, currently in season and known for their nutty and savory aroma, this dish is a delight. The stuffed zucchini blossoms, traditionally filled with creamy ricotta, are a classic of Italian cuisine and elevate this dish to a true moment of indulgence. Let yourself be enchanted by this composition of fine ingredients and intense flavors!
Ingredients for Stuffed Zucchini Blossom, Fregola Sarda, and Chanterelles
250 g ricotta
50 g freshly grated Parmesan
1 egg yolk
1 garlic clove, finely chopped (optional)
1 tablespoon fresh herbs, such as basil, thyme, or parsley, finely chopped
Salt and pepper to taste
A pinch of nutmeg
Ingredients for Mediterranean Fregola Sarda Salad
200 g Fregola Sarda
150 g fresh chanterelles
1 carrot, diced
50 g sun-dried tomatoes, diced
2 tablespoons capers
50 g black olives, pitted and halved
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
Fresh herbs like basil and parsley, chopped
Salt and pepper to taste
Zest of one lemon
Ingredients for Tomato Beurre Blanc
300 ml tomato water (obtained by draining fresh, ripe tomatoes)
50 g Parmesan, finely grated
100 ml cream
150 g cold butter, cut into small cubes
1 shallot, finely chopped
50 ml white wine
Salt and pepper to taste
A pinch of sugar
Some fresh basil
Preparation of Stuffed Zucchini Blossoms
Begin by preparing the ricotta filling. In a bowl, mix the ricotta with the freshly grated Parmesan, egg yolk, chopped garlic, and fresh herbs. Season with salt, pepper, and a pinch of nutmeg.
Gently open the zucchini blossoms and remove the stamens. Fill the blossoms with the ricotta mixture using a piping bag. If you don’t have a piping bag, you can alternatively use a teaspoon. Gently fold the petals back together.
Cook the stuffed zucchini blossoms by either steaming or lightly sautéing them until they are soft and cooked through.
Preparation of Mediterranean Fregola Sarda Salad
Cook the Fregola Sarda in plenty of salted water until it is al dente. Drain and set aside.
Heat the olive oil in a large pan. Add the finely chopped onion and garlic, then sauté them until they are soft and golden brown. Add the chanterelles and sauté for about 5 minutes until they are slightly crispy.
Add the diced carrots, sun-dried tomatoes, capers, and halved olives to the pan. Sauté everything together until the carrots soften slightly. Fold in the cooked Fregola Sarda and mix everything well.
Season the salad with salt, pepper, and lemon zest. Add the chopped fresh herbs and stir everything again to combine.
To plate the dish, arrange the Fregola Sarda salad on plates using a ring mold. Lightly press the salad to hold its shape. Carefully remove the mold and place a stuffed zucchini blossom on top of the salad. Serve immediately and enjoy!
Preparation of Tomato Beurre Blanc
Start by making the tomato water. Cut fresh, ripe tomatoes into chunks and place them in a blender. Add a pinch of salt, a pinch of sugar, and a few fresh basil leaves. Blend until smooth. Strain the mixture through a cheesecloth or fine sieve to obtain the clear tomato water. Set the tomato water aside.
In a saucepan, heat the white wine and sauté the finely chopped shallot over medium heat until it is soft and translucent.
Add the prepared tomato water to the saucepan. Reduce the mixture over medium heat to about half its original volume to concentrate the flavors.
Pour the cream into the saucepan, stir well, and bring the mixture to a brief boil. Then reduce the heat.
Gradually stir in the cold butter, a little at a time, constantly whisking until it is fully melted and the sauce has a creamy consistency.
Add the grated Parmesan and stir until it has completely melted and the sauce is smooth and velvety. Season with salt, pepper, and a pinch of sugar if necessary.
Resumé
In this recipe, we present a Mediterranean dish that delights with its fine flavors and harmonious combination of ingredients. Served on a bed of Fregola Sarda, a Sardinian pasta specialty known for its toasted flavor and nutty texture, are fresh chanterelle mushrooms, carrots, sun-dried tomatoes, capers, and olives. The dish is crowned with a stuffed zucchini blossom filled with a creamy ricotta mixture. This creation is completed with a silky tomato beurre blanc made from aromatic tomato water, Parmesan, and cream. This dish offers a true moment of indulgence, perfectly capturing the essence of Mediterranean cuisine.
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