Steamed courgette flowers with a ricotta and heritage tomato salad
- Serves 4
Published:

This vegetarian dish is a nice light option of you’re looking for healthy recipes and brings a taste of the med with courgette flowers and sweet tomatoes.
Method
For the homemade ricotta
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Step 1
Combine the milk and double cream in a large saucepan and warm over a medium high heat.
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Step 2
If using a thermometer, wait for it to reach 90°C, otherwise, turn the heat off just before boiling.
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Step 3
Add the lemon juice and salt, mix briefly and let stand for 5 minutes.
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Step 4
Cover the pan with a lid and allow to cool down for 45 minutes.
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Step 5
Meanwhile line a sieve with a few pieces of cheesecloth, pour the mixture over and let it strain for 15 minutes.
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Step 6
Gather the cheesecloth and gently squeeze out the excess whey. Allow to cool and keep refrigerated until needed.
For the stuffed courgette flowers
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Step 1
Place the corn kernels on a perforated steam container and steam on 100°C for 10 minutes.
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Step 2
Combine the ricotta with some salt and black pepper and mix well. Transfer the mixture to a piping bag and fill the courgette flowers with the cheese.
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Step 3
Add the courgette flowers to another perforated steam container and cook alongside the corn for 2 minutes at 85°C.
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Step 4
In the meantime, prepare the dressing by mixing the diced tomatoes with 3 tbsp oil, salt and pepper.
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Step 5
Combine the corn with the tomatoes and set aside.
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Step 6
To serve, plate two courgette flowers onto each plate, followed by the corn and tomato salad. Dress a few rocket leaves with the remaining tablespoon of oil and scatter them around the plate. Serve.
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