Zucchini flowers stuffed with Shrimp
Instructions
Shell and peel the scampi retaining the ' code '. Cut the tails. Skip the queues in the butter for a few minutes with the fennel flowers. Add salt, add as prosecco is eliminated consuming it.
Turn and pepper (in moderation). Leave to cool. Once cooled, pass into the cutter with the egg to produce a fairly dense mousse, adding if necessary a little flour (or cornstarch) to thicken. Pour the mousse into the bag or a syringe by rolling with a long spout. Fill the pumpkin flowers (washed and dried) without the petals to hatch and pull it off from the stems. FRY rotating twice over low heat in a finger of oil for 5 minutes.
Arrange on a plate in a small bouquet and garnish with curly parsley and sliced tomatoes and opened as a deck of cards. It can be a hot appetizer for an important dinner or a nice first course for a summer dinner.
Ingredients and dosing for 4 persons
- 20 scampi
- 16 closed pumpkin flowers
- 1 egg
- Little of flour
- Socket 1 of fennel flower
- 3 = Sockets = Salt
- 1 glass of sparkling wine prosecco di valdobbiadene hills
- Pepper
- 1 walnut butter
- 1 glass of olive oil extra virgin
- To decorate:
- 8 cherry tomatoes
- 4 sprigs of curly parsley