Recipe summary
Preparation time:
Cooking time:
Yield:
1
Ingredients
Rochetta Cheese with Tartufo Salad and Crisped Zucchini Blossoms
-
45
grams
Rochetta cheese, cut into a small wedge
-
2
slices
heirloom tomatoes
-
2
ounces
micro greens
-
1
teaspoon
white balsamic vinaigrette
-
Sprinkle of white truffle oil
-
1/2
teaspoon
toasted pine nuts
-
4
green seedless grapes, sliced thin
-
1
zucchini blossom
Zucchini Batter
-
3
egg whites beaten until stiff peaks
-
3/4
cup
All-purpose Flour
-
1
tablespoon
extra virgin olive oil
-
Salt and pepper to taste