Sardine-Stuffed Zucchini Flowers With Sun-Dried Tomato Sauce

List of Ingredients

Ingredients · Servings 6

Method · 1 h 40 min

Boil the potatoes for 35-40 minutes. Drain and peel the potatoes, mash them with a potato masher and put them in a bowl.
For the sun-dried tomato sauce: Soak the sun-dried tomatoes in lukewarm water for 15-20 minutes. Drain and coarsely chop them, then put them in a blender with the capers, 1 cup extra-virgin olive oil, 1/4 cup water and blend into a cream.
Preheat the oven to 300 °F and toast the pine nuts in the oven for 5-7 minutes
For the filling: Coarsely grate the Ragusano cheese and add it to the potatoes with the roasted pine nuts, salt if needed, and pepper. Mix well to form a smooth filling. Transfer the filling to a pastry bag.
Clean the sardines, remove their heads and tails, gut them and remove the backbone.
Clean the zucchini flowers: cut the stem, remove the stalk and the outer green leaves.
Squeeze a small dollop of the filling onto each sardine fillet, folding it in half. Place each stuffed sardine inside a zucchini flower. Close them gently, twisting the end of the petals.
Heat the peanut oil to 350 °F in a large frying pan.
For the batter: Mix the flour very well with 1 2/3 cups cold sparkling water and a dozen ice cubes. Dip the flowers in the batter. Gently let any excess batter drip from the flowers. Fry them in plenty of very hot peanut oil for 3-4 minutes. Transfer to paper towels and sprinkle with salt to taste. Serve immediately with the sun-dried tomato sauce.

More The Kitchen