Venetian Prosecco and Snapper Risotto - Chef Recipe by Nino Zoccali
Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with red...
12 zucchini flowers
5L vegetable oil
200g goats cheese
50mL pure cream
2 cups fresh basil leaves
80g Parmesan cheese
125g extra virgin olive oil
120g pine nuts
1/4 tsp salt
1 Tbs minced garlic
4 Tbs cornflour
4 Tbs tapioca flour
80mL soda water
1 egg yolk
1/4 tsp salt
1 tsp baking powder
Place all ingredients into a bowl and whisk well to incorporate until smooth. Place in the refrigerator ready to use later.
Goats' cheese filling:
Place goats' cheese in a food processor and begin blending. Slowly incorporate the pure cream.
Once combined stop food processor and place the filling in a piping bag with a small, round nozzle.
Pulse fresh basil leaves and pine nuts in a food processor. Add garlic and Parmesan, using a rubber spatula to scrape down the sides.
Slowly stream in the olive oil, stopping every now and then to scrape down the sides. Once all the olive oil has been added, season to taste.
To fill zucchini flowers:
Carefully open each flower and gently remove pistils.
Pipe about 20g-30g of filling into each flower, depending on size. Gently twist the flower tips together to enclose, ready for frying.
Pre-heat vegetable oil to 170 C ready for deep frying.
Gently roll the zucchini flowers in the batter and allow excess to run off.
Place in the deep fryer for 2-3 minutes until golden and crispy.
Once cooked, place on absorbent paper towel to remove excess oil.
Smear a tablespoon of basil pesto on each plate.
Lightly season the fried zucchini flowers and stack three on each plate on top of the pesto.
Grate Parmesan cheese over the top to finish.
Recipe provided by Locale Pizzeria Deakin