Grancappelletto® romagnolo on courgette velouté and flower in two textures

Prepare the stuffed courgette flowers in advance, carefully clean their inside and fill half of them with buffalo stracciatella, then cool down at 3 °C.

Vacuum in a marinade for two hours the onion wedges in Campari mixed with orange juice and the same weight amount of salt and sugar. After marinating, open the bag and cook over medium low heat for about 20 minutes or until the sauce is reduced, drain onion and dry it well.

Dice the previously washed courgette and boil in salted boiling water for a few minutes, drain and cool immediately in ice bath.

Once cooled, blend by adding a glass of cream, some fresh oregano leaves and season with salt and pepper. Clean and open the remaining courgette flowers. Once sprinkled with rice flour, fry in plenty of seed oil. Drain and gently dry. Top up the water used for the courgettes, add salt and bring to boil to cook Grancappelletti Romagnoli.

At the time of serving, bring the velouté to a temperature of 65°C in order to preserve colour and nutritional substances, spread it on a serving plate as a base, drain Grancappelletti Romagnoli and mix them gently in a drizzle of extra virgin olive oil to fully maintain their flavour. Put the stuffed courgette flower in a steam oven for a minute, then place it in the middle of the plate. Decorate with onion wedges and crunchy fried courgette flowers. 

Fabrizio Frasca advanced training chef – fic.