In this new creation by Ristorante Da Tonino, Mediterranean culture meets Eastern tradition. Zucchini flowers take center stage in an elegant, contemporary dish: the savory filling of buffalo ricotta and mortadella, paired with the intense aroma of fresh basil, forms its soul. The tempura—light and crispy thanks to the rice flour—creates an irresistible contrast with the soft heart of the flower. Completing the dish is a fragrant Cantaloupe melon and vodka sauce, which introduces a delicate sweet note. The result is a refined and delightful appetizer, perfect for a special occasion, where flavors harmonize in a balanced and natural way.
Ingredients (Serves 4)
- 12 zucchini flowers
- 400g buffalo ricotta
- 10 basil leaves
- 150g mortadella
- Salt and pepper, to taste
For the Melon Sauce:
- 300g Cantaloupe melon
- 5 basil leaves
- 1 shot of vodka
For the Tempura:
- 100g all-purpose flour (00)
- 50g rice flour
- Cold sparkling water, as needed
- High-oleic sunflower oil (for frying)
Preparation
- The Filling: In a bowl, work the buffalo ricotta until smooth and creamy. Fold in the finely chopped basil and minced mortadella, then season with salt and pepper. Mix gently until well combined. Transfer the mixture into a piping bag and carefully stuff the zucchini flowers.
- The Sauce: Place the chopped Cantaloupe melon, basil leaves, and vodka into a blender. Blend until you achieve a smooth, velvety cream.
- The Tempura: In a separate bowl, whisk together the all-purpose flour and rice flour. Gradually add cold sparkling water, stirring with chef’s tongs or chopsticks, until the batter is fluid and light.
- Frying & Plating: Dip the stuffed zucchini flowers into the tempura batter and fry in hot oil until golden and crispy. Drain on paper towels. Spread a layer of the melon sauce on the bottom of each plate and gently place the zucchini flowers on top.