First course: stuffed zucchini flowers and baked lemons
Photos by Paul Martens
Stuffed Zucchini Flowers 12 fresh zucchini flowers Vegetable oil for deep frying
Stuffing 250 g ricotta cheese 1 tsp fresh mint, chopped 1 tsp ground nutmeg 1 red chili pepper, chopped Salt and pepper
Batter 2 cups ice cold soda water 1 cup flour 1 egg, beaten
Garnish ½ lemon ½ cup parmesan, grated ½ cup fresh basil, shredded
Mix all the ingredients for the stuffing together to form a thick, creamy paste. Divide the mixture into twelve small sausage shapes. Pull a seam open on the flower, gently manoeuvre the stuffing in and stick the petals together, encasing the stuffing in the flower.
Add soda water to the egg and then gently stir in the flour. Make sure that the mixture is the consistency of thick cream. Dip the flowers into the batter and lower into the hot oil. Brown each side about 2 minutes, drain on paper towel and warm in a 400 ° F oven for 5 minutes to absorb most of the oil. Garnish the flowers with a squeeze of fresh lemon juice, grated parmesan, some shredded fresh basil, and salt and pepper.
Baked Lemons
8 medium lemons 200 g marinated artichoke hearts 200 g crushed plum tomatoes 100 g white anchovies Fresh basil leaves, chopped 8 oz goat cheese Olive oil Salt and pepper
Slice the top and bottom off the lemons and scrape out the flesh. Roast the lemons in a 425 ° F oven for 10 minutes to get rid of any bitterness from the peel. After you cool the lemons, cover the base of the lemon from inside with two fresh basil leaves. Stuff the lemon with a mixture of the artichokes, crushed tomatoes, and anchovies. Cover the top with goat cheese and bake for 8 to 10 minutes, or until the cheese turns golden. Drizzle with olive oil, salt and pepper, and serve with toast points.
THE WINE:
A. A. Badenhorst 2011 Secateurs Chenin Blanc WO Swartland, South Africa – $ 17.99
Gary: This dish is rich and complex. The freshness of this wine has a great synergy: the acidity livens up that richness and freshens your palate. The lemon rind picks up those lemon notes in the wine and makes the Chenin a better wine.
Darren: The inherent sweetness of the wine handles the jolt of citrus well. There is a series of tidal waves— the wine flows with the food like an undertow working with the current. I thought the fresh, pungent basil would give this Chenin a run for its money and artichokes are bonafide wine-killers, so kudos to this wine. It’ s like it wore a flack jacket to this meal. It is bulletproof.
Mike: The lemon in the wine cuts through the ricotta cheese with just the right amount of acidity, and also ties into the fresh lemon juice on the zucchini. Once you get to the baked lemons, the lemon that infuses the dish is a perfect match to the Chenin. This wine has a real connection with food.
Also try: Luis Felipe Edwards 2010 Gran Reserva Sauvignon Blanc, Chile – $ 17.99 or Provenza 2010 Tenuta Maiolo Lugana DOC Lombardy, Italy – $ 19.99
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