Recipe for Garden Pistou with Fried Ricotta Squash Blooms 
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Yield:
1
Ingredients:
Amount Ingredient
3 tbl olive oil
4 x shallots finely chopped
2 x stems celery finely chopped
1/2 sm bulb fennel chopped
3 clv garlic crushed
1 x liltre chicken or vegetable stack
500 gm fine green beans chopped into 1 cm lengths
500 gm peas
500 gm fresh broad beans (shelled weight) or use frozen
500 gm courgettes chopped
bunch mixed herbs (including basil mint tarragon or chervil) chopped
250 ml double cream
120 gm parmesan grated
4 tbl ricotta cheese
good grating nutmeg
sea soft and black pepper
4 x courgette flowers (male or female leave the baby courgettes attached)
2 x freerange eggs yolks and whites separated
2 tbl flour
oil for semi deep frying
Instructions:
Instructions: Fry the shallot celery fennel and two of the garlic cloves in the oil until softened but not coloured.

Add the stock and bubble gently for about 10 minutes.

Add the green beans; peas and broad beans and continue to cook for a further 10 minutes. Then add the courgette and cook for about 5 minutes more.

Remove from the heat and stir in 1/4 of the chopped herbs the double cream and the parmesan.

Leave to cool.

When youre almost ready to eat mix the ricotta with the remaining garlic (crushed) and the rest of the chopped herbs then add a good grating of nutmeg and a touch of salt and pepper.

Stuff this into each bloom.

Whisk the egg whites until softly peaking then beat in the egg yolks and flour and season. Immerse each bloom in the batter then put straight into a shallow panful of hot oil and fry until justgolden.

Drain and serve immediately placing one alongside each bowl of soup.

Stir a spoonful of pesto into each bowl before tucking in.

Courgette flowers are a little pricey but their crispy texture when battered and fried along with the milkysmooth nutmeg and ricotta stung goes brilliantly with this soup. Either of course could be served on its own.

Fills 4 bowls

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