Zucchini Flowers with Provolone, Mozzarella, and Ricotta: Pasquale Minciguerra's Explosive Recipe |

Name: Zucchini Flowers with Provolone, Mozzarella, and Ricotta: Pasquale Minciguerra's Explosive Recipe |
Ingredients: 4 zucchini flowers; 80 g of buffalo ricotta; 40 g of smoked provolone; 150 g of rice starch; 100 g of rice flour; 100 g of ice-cold sparkling water; Black pepper to taste; Sonflower oil; 6 roman zucchini; ½ clove of garlic; 1 sprig of mint; 30 g of white wine vinegar; 10 g of extra virgin olive oil; 300 g of leftover fried zucchini from the previous preparation; 100 g of water; 30 g of dextrose; 15 g of granulated sugar; 200 g black zucchini; Oil & salt; 4 pieces of 50 g buffalo mozzarella

reportergourmet.com

Pasquale Minciguerra's Recipe: Zucchini Flowers with Provolone, Mozzarella, and Ricotta. Creating a maxi deep-fried delight with triple melting fillings

Keywords

Mozzarella
Recipe
Ricotta
Flowers
Zucchini
Pasquale
Provolone
Maxi
Triple
Delight

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