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

½ teaspoon toasted pine nuts

4 green seedless grapes, sliced thin

1 zucchini blossom

Zucchini Batter

3 egg whites beaten until stiff peaks

¾ cup All-purpose Flour

1 tablespoon extra virgin olive oil

Salt and pepper to taste


Rochetta Cheese with Tartufo Salad and Crisped Zucchini Blossoms

1. Pre-heat 1 litre of sunflower oil, in a small saucepan. Heat to 350-degrees.

2. Lightly toss the zucchini blossom in the batter and place into the hot oil. Fry until golden brown. Remove the crisped blossom from the oil and place onto absorbent paper towel; sprinkle it lightly with sea salt.

3. Prepare the salad by combining the micro greens with the vinaigrette, pine nuts, truffle oil and sliced grapes. Place the sliced tomato onto a large plate. Place the mixed salad on top of the tomato slices. Place the wedge of Rochetta cheese next to the salad with the fried zucchini blossom. Serve with Calabrese bread and serve while the zucchini blossom is hot.

Zucchini Batter

1. Prepare the batter by combing all of the ingredients, mix until smooth.

See more: Cheese, Fry, Italian, Lunch, Salad, Summer, Vegetarian

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