Positano Stuffed Zucchini Blossom Salad With Rustic Yellow Pepper Sauce
  • 1¼ cups Unbleached flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper, ground
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Cumin, ground
  • 1½ cups Club soda, ice cold
  • 3 each Egg whites
  • ½ cup Il Villaggio Mascarpone Cheese, softened at room temperature
  • ¾ cup Il Villaggio Fontina Valle D’Aosta, thinly shredded
  • ¾ cup Artichoke hearts, canned, drained and sliced
  • 1 teaspoon Lemon zest, finely grated
  • 2 teaspoons Fresh mint, thinly sliced
  • 2 teaspoons Fresh thyme, chopped
  • 2 each Anchovy fillets, drained and finely chopped
  • 16 each Zucchini blossoms, stamens removed
  • 4 cups Vegetable oil
  • 1 cup Micro greens
  • 2 cups Rustic Yellow Pepper Sauce
  • ¼ cup Well aged balsamic vinegar
  • 8 each Caper Berries
  • Rustic Yellow Pepper Sauce
  • 3 Tablespoons Olive oil
  • 2 slices Artisan style bread, stale
  • ½ teaspoon Smoked paprika
  • ½ teaspoon Red hot chili pepper flakes
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper, ground
  • 1 teaspoon Roasted cumin, ground
  • 1 tablespoon Garlic, finely chopped
  • 2 teaspoons Fresh thyme chopped
  • 1 lb Roma tomatoes, peeled and seeded
  • ½ cup Red wine vinegar
  • 1 cup Almonds, sliced and toasted
  • 8 oz Roasted yellow bell peppers, peeled and seeded
  • 2 teaspoons Lemon zest, finely grated
  • 1 cup Extra virgin olive oil

At a glance

Recipe type: Entree
Cuisine: Italian

  1. Sift the unbleached flour and seasonings into a mixing bowl. Using a whisk stir in the club soda mixing until the batter is smooth; take care not to over mix the batter..
  2. In a separate mixing bowl whip the egg whites with a whisk until stiff peaks are formed. Gently fold the egg whites into the batter. Place in the refrigerator to keep well chilled..
  3. In a mixing bowl combine the Mascarpone and Fontina Valle D’Aosta cheeses mixing with a wooden spoon; gently stir in the artichoke hearts, lemon zest, herbs and anchovy fillets..
  4. Using a large spoon carefully fill each zucchini blossom with about a tablespoon of the cheese filling, gently enclosing the zucchini blossom..
  5. Heat the vegetable oil in a pot on medium heat until the temperature of the oil reaches 360 degrees..
  6. In batches dip each stuffed zucchini blossom into the batter and gently place in the heated oil; fry the blossoms until golden cooking about 1 minute. Turn the zucchini blossoms over using a slotted spoon cooking the second side for an additional minute or until the zucchini blossoms are fully cooked and golden in color. Take care not to over crowd the cooking pot..
  7. Using a slotted spoon remove the zucchini blossoms and place onto absorbent paper towels to drain. Fry any additional zucchini blossoms using the same technique..
  8. In the center of 4 decorative serving platters, place a layer of the Rustic Yellow Pepper Sauce; attractively arrange the zucchini blossoms on each platter. Garnish each platter with ¼ cup of micro greens. Decoratively drizzle the aged balsamic vinegar on the perimeter of each platter and garnish each platter with the 2 caper berries..
  9. Rustic Yellow Pepper Sauce: Place the olive oil into a heated skillet over medium heat; place the bread slices into the skillet and grill until golden on both sides. If required add a small quantity of additional olive oil..
  10. Place all ingredients into a food processor excluding the olive oil and puree..
  11. Slowly add the olive oil while the processor is running. Blend until the sauce is fully emulsified..
  12. Serve The Rustic Yellow Pepper Sauce at room temperature.

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