Fiore di Zucchini Ripiene

(Stuffed Zucchini Squash blossoms)

INGREDIENTS

1 Lb. Salmon fillet
1 Lb. Halibut Fillet
1 Cup Flour - unbleached, all purpose
1/2 Cup Lemon Juice
1 Cup Wine - white
1/8 Cup Olive oil - Extra Virgin
1/2 Cup Olive oil - Extra Virgin
1 Tsp. Capers - in vinegar
2 Tbl. Pine nuts
1/2 Cup Celery - diced
1 Sm. Tomato - diced
1 Sm. Onion - diced
2/3 Cup Cheese - goat
1/8 Cup Cheese - Gorgonzola
1/8 Cup Tarragon leaves - dry
3 Cups Butter Lettuce leaves
30   Zucchini blossoms
Q.B.   Salt & Pepper

PREPARING THE STUFFING

Marinate the Salmon and Halibut    for 2-3 hours in a mixture of 1/2 cup lemon juice, 1 cup white wine and enough water to cover the fish.

At the end of this time, remove the fish from the marinade, and pat dry.  Cut into 1 inch pieces.  Put the flour into a platic bag, and add salt and pepper to taste.  Put about 6-8 pieces of fish in the bag and shake to coat with flour.  Shake each piece of fish gently to remove excess flour, and fry quickly in a very small amount (1/8 cup) of olive oil for about 2 minutes on each side.  Remove from the pan onto paper towels.  Cook all of the fish this way.  Sprinkle with lemon juice and set aside. 

Place the butter lettuce leaves in a pot of boiling water, turn the heat off and leave  the lettuce leaves in the hot water  for 1 minute or until they are wilted.   Remove with a slotted spoon.  When cooled, squeese as much water from them as possible, and chop coarsley.

Put the chopped lettuce into a mixing bowl large enough to hold all of the stuffing.  Add the capers, pine nuts, celery, tomato,  onion, goat and Gorgonzola cheeses,  and the tarragon leaves.  Add a quarter cup of olive oil, and mix well.  If the mixture seems to dry add a bit of water. 

Chop the fish coarsley and mix to combine the Salmon and the Halibut.  Add them to the stuffing bowl.  Mix gently but thoroughly.  Squeese the juice from 1/2 of a lemon into the mixture and mix again.   Set aside.

PREPARING THE BLOSSOMS &  STUFFING THEM

Cut the stems from each blossom.  Dip each blossom into a bowl of cold water to rinse them.   Make a cut from the blossom end to the tip.  This allows one to get a small spoon into the blossom when stuffing them.  Place about a half of a   teaspoon of filling into each blossom.  Twist the end gently to seal,  and then lay each blossom in an oiled 9 1/2 x 12 casserrole dish.  Make a single layer.   Sprinkle the layer with a bit of goat cheese, then make a second layer.   Sprinkle this layer with a small amount of goat cheese also, then with olive oil.

Cover the casserole with aluminum foil, and bake at 350 for 30 minutes.  Remove the foil, turn the heat to 375, and bake for an additional 15-20 minutes.  Serve hot.


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Last updated on:08/04/99 08:57:30 PM