Name: Stuffed Zucchini Flowers with Smoked Scamorza and Prosciutto Cotto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 12 zucchini flowers; 150g Scamorza Affumicata – Smoked Scamorza Cheese; 100g Pre-sliced Prosciutto Cotto 100g; 100g Caputo Blue 00 Flour; Extra Virgin Olive Oil 1lt; sparkling water, as needed; salt

Stuffed Zucchini Flowers with Smoked Scamorza and Prosciutto Cotto

Agostino Fraschetta

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Cuisine

Italian

Ingredients

12 zucchini flowers
150g Scamorza Affumicata – Smoked Scamorza Cheese
100g Pre-sliced Prosciutto Cotto 100g
100g Caputo Blue 00 Flour
Extra Virgin Olive Oil 1lt
sparkling water, as needed
salt

Directions

Gently clean the zucchini flowers and remove the inner pistil.
Cut the smoked scamorza into small sticks.
Cut the prosciutto cotto into thin strips.
Fill each flower with a little scamorza and prosciutto cotto.
Twist the tips gently to close them.
Make a light batter with the Caputo Blue 00 Flour, a pinch of salt and enough cold sparkling water to reach a smooth consistency.
Heat the olive oil in a deep pan.
Dip the flowers in the batter and fry until crisp and golden.
Drain on kitchen paper, season lightly with salt and serve straight away.

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