- 12 Zucchini Flowers
- 12 ripe roma tomatoes
- 2 shallots
- 1 clove garlic
- 1 tbsp olive oil
- 3 sprigs of time
- 2 tsps tomato paste
- Salt sugar and freshly ground black pepper to season
- 100 g buffalo mozzarella
- 250 g various heritage cherry tomatoes
- 1 small bunch of basil
- ¼ cup freshly grated parmesan cheese
- 1 lemon
- Salt and pepper
Wash the Roma tomatoes, remove the stalks and cut a cross in the base of each one using a sharp knife. Immerse them in boiling water for 15-20 seconds, drain and then immediately plunge them into ice cold water. Drain again and remove the skins.
Quarter the tomatoes, remove the cores and scoop out the pulp and seeds. Set out two bowls and chop the flesh of four tomatoes, placing it, together with the pulp and seeds from all of the tomatoes into one bowl. Place the flesh of the other eight tomatoes into the other bowl.
Finely chop the shallots and garlic, and sweat them in a pan with the olive oil, add the combined tomato pulp, seeds and flesh, paste and thyme and simmer, covered for 20 minutes, season with salt, sugar and freshly ground black pepper to taste.
Puree in a blender or food processor and then pass through a sieve. Discard any solids and set the sauce aside.
Cut a few small wedges from the mozzarella and set aside for decoration.
Dice the remaining mozzeralla and the reserved tomato flesh, then finely chop the basil leaves. Place into a bowl, add the parmesan and lemon zest, and season with salt and pepper,
Carefully open the zucchini flowers and remove the stamens and then, using a spoon, fill them with the stuffing, twisting the tops of the petals together to close.
Preheat the oven to 150˚C / 300˚F.
Wash the cherry tomatoes and cut them in half, season with a little salt and pepper, mix to combine and set half aside for decoration.
Arrange the stuffed flowers in a gratin dish, pour over the tomato sauce and scatter around the reamaining cherry tomatoes. Bake for 20 minutes.
When cooked, garnish with reserved mozzarella and cherry tomatoes and serve.
- Adapted from the recipe Mozzarella- Stuffed Zucchini Flowers, Passedat, G (2015) Flavours from the French Mediterranean, Flammarion, Paris, pp 38-39.
- You will need approximately one cup of sauce.