RECIPE :

STUFFED ZUCCHINI FLOWERS (Fiori di Zucca Ripieni)

These delicate, edible blossoms are a true seasonal treasure. Lightly crispy and filled with creamy cheese, they make an elegant appetizer or side dish.

Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4 (about 12-16 flowers)

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Ingredients

For the Filling

· 12-16 fresh male zucchini flowers (with long stems)
· 1 cup (250g) whole-milk ricotta cheese, well-drained
· ½ cup (50g) grated Pecorino Romano or Parmesan cheese
· 1 large egg yolk
· 1 tablespoon finely chopped fresh mint or basil
· ½ teaspoon lemon zest
· Salt and freshly ground black pepper, to taste

For the Batter

· ¾ cup (95g) all-purpose flour
· ⅓ cup (80ml) cold sparkling water or light beer
· 1 tablespoon extra-virgin olive oil
· 1 large egg white, lightly beaten until foamy
· Pinch of salt

For Frying

· About 2 cups (500ml) neutral oil (like sunflower, vegetable, or peanut oil), for frying
· Sea salt, for finishing

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Instructions

1. Prepare the Zucchini Flowers

· Gently rinse the flowers under cool running water, being careful not to tear them. Shake off excess water and lay them on a clean kitchen towel to dry completely.
· Carefully open each flower and remove the stamen inside (it’s the central, pollen-covered part). Leave the small green stem/base intact.

2. Make the Filling

· In a medium bowl, combine the ricotta, grated cheese, egg yolk, chopped herbs, and lemon zest. Mix until smooth and well combined.
· Season generously with salt and pepper. Taste and adjust.
· Transfer the mixture to a piping bag fitted with a plain tip or a sturdy plastic bag with a corner snipped off.

3. Stuff the Flowers

· Gently open a flower and pipe about 1-2 teaspoons of the filling into the base, being careful not to overfill (about ¾ full).
· Gently twist the petals at the top to seal the filling inside. Repeat with all flowers. Place them on a tray.

4. Make the Batter

· In a bowl, whisk together the flour, sparkling water, olive oil, and a pinch of salt until just combined. A few small lumps are okay; over-mixing makes the batter heavy.
· Let the batter rest for 10-15 minutes.
· Just before frying, gently fold the foamy egg white into the batter. This will create a lighter, crispier coating.

5. Fry the Flowers

· Heat about 1.5 inches (4cm) of oil in a heavy-bottomed pot or deep skillet over medium heat until it reaches 350°F (175°C). Use a thermometer for best results.
· Holding a stuffed flower by its stem, dip it into the batter, coating it completely. Let any excess drip off.
· Carefully lower the flower into the hot oil. Fry 3-4 at a time, without crowding, for 1-2 minutes per side until golden and crispy.
· Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined tray. Sprinkle immediately with a pinch of sea salt.

6. Serve

· Serve the stuffed zucchini flowers immediately while they are hot and perfectly crisp. They are best enjoyed right out of the fryer.

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Chef’s Notes & Tips

· Choosing Flowers: Look for firm, brightly colored flowers that are fully open. They are highly perishable, so cook them the same day you buy or pick them. Male flowers (on a long stem) are best for stuffing.
· Filling Variations: Add ¼ cup of finely chopped mozzarella for a stringy texture. A teaspoon of anchovy paste mixed into the ricotta adds a delicious umami depth.
· No Fry Option: For a lighter version, you can bake them. Place battered flowers on a parchment-lined baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 10-12 minutes, flipping once, until golden.
· Serving Suggestion: Accompany with a simple tomato sauce or a squeeze of fresh lemon. A crisp white wine like Pinot Grigio or a Prosecco pairs beautifully.

Enjoy this taste of Italian summer!

* RECIPE & COOKING INSTRUCTIONS FOR THE PLATED STEAK DISH

Ingredients (serves 1)

• 200 g beef fillet (or preferred steak cut)
• Salt & freshly ground black pepper
• 1 tsp olive oil
• 1 tsp butter
• 1 medium potato, peeled & diced (for mash)
• 2 tbsp milk or cream
• 4–5 carrot slices
• 6–8 green peas
• 1 small onion, sliced into rings
• 1 tbsp flour (for onion ring coating)
• Oil for frying
• Fresh microgreens (for garnish)
• 2 tbsp red wine or beef reduction (for sauce)

Cooking Instructions

1. Prepare the mash: Boil potato cubes until tender (≈10 min). Drain, mash with butter, milk, salt & pepper. Keep warm.
2. Season the steak: Pat steak dry, season generously with salt & pepper.
3. Sear the steak: Heat olive oil & butter in a skillet over high heat. Sear steak 2–3 min per side for medium‑rare (adjust time to thickness). Rest 5 min, then slice if desired.
4. Cook carrots & peas: In the same pan, add carrot slices & peas with a splash of water; sauté 3–4 min until just tender. Season.
5. Make onion ring: Dip onion ring in flour, shake off excess. Fry in hot oil (≈180 °C) 1–2 min until golden & crisp. Drain on paper.
6. Sauce: Deglaze pan with red wine or beef stock, reduce by half to make a glossy sauce.
7. Plate: Spoon mash onto plate, arrange steak on top, add carrots & peas around. Place onion ring on steak, sprinkle microgreens. Drizzle sauce over & around.

Tips & Variations

• Use sweet potato mash for extra flavor.
• Swap red wine reduction for balsamic glaze if preferred.
• Finish steak in oven (180 °C) for thicker cuts.

Do you want a detailed timing chart or specific seasoning suggestions for each component? 🍽️👨‍🍳

* STUFFED SWEET POTATO WITH MUSHROOMS , SPINACH & CREAMY SAUCE

Ingredients (serves 2)

• 2 medium sweet potatoes
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 cup heavy cream (or coconut milk for a lighter version)
• 1/4 cup grated cheese (optional, for extra richness)
• 1 garlic clove, minced
• Salt & black pepper, to taste
• Pinch of nutmeg (optional)

Cooking Instructions

1. Bake the sweet potatoes: Preheat oven to 200°C (400°F). Wash the potatoes, pierce each with a fork a few times, and bake for 45–50 min, or until tender.
2. Prepare the filling: While the potatoes bake, heat olive oil & butter in a pan over medium heat. Add garlic and sauté 30 s until fragrant.
3. Cook mushrooms: Add sliced mushrooms, season with salt & pepper, and cook 4–5 min until softened.
4. Add spinach: Toss in the chopped spinach and stir until wilted, about 2 min.
5. Make the creamy sauce: Pour in the cream, stir, and let simmer 2–3 min. Add nutmeg and cheese (if using), mixing until the sauce thickens slightly. Adjust seasoning.
6. Stuff the potatoes: Halve the baked sweet potatoes lengthwise and scoop out a little flesh to create space. Fill each half with the mushroom‑spinach mixture, spooning the creamy sauce over the top.
7. Finish: Return the stuffed potatoes to the oven for 5–10 min to let the flavors meld and the tops get lightly golden.

Serving tip
Plate the stuffed sweet potatoes hot, optionally garnished with fresh herbs like parsley. Pair with a simple salad or grilled protein for a full meal.

Want me to tweak the recipe for a vegan version or give you tips for making it ahead? 🤔

* STEAK & SUNNY ‑SIDE ‑UP EGGS RECIPEA .

Ingredients (serves 1)

• 1 thick-cut steak (ribeye or strip loin works great)
• 2 large eggs
• 2 tbsp olive oil or butter (split for steak & eggs)
• 1 tsp black peppercorns, crushed
• ½ tsp pink peppercorns (optional, for garnish)
• Fresh parsley sprigs for garnish
• Salt to taste
• Red chili slices (optional, for plate décor)

Cooking Instructions

1. Season the steak: Pat the steak dry, rub both sides with salt, crushed black pepper, and a little olive oil. Let it sit 10 min at room temp.
2. Sear the steak: Heat 1 tbsp oil/butter in a heavy skillet over high heat. When it’s smoking hot, add the steak. Sear 3–4 min per side for medium‑rare (adjust time for thickness). Add grill‑mark lines by pressing lightly with the pan’s edge.
3. Finish & rest: Reduce heat to medium, add a knob of butter and baste the steak for extra flavor. Remove steak, let it rest 5 min (keep juices for the plate).
4. Cook the eggs: In the same skillet (wipe excess fat if needed), add remaining butter. Crack 2 eggs into the pan, season with salt & black pepper. Cook sunny‑side‑up until whites set but yolks stay runny, about 2–3 min. Sprinkle a pinch of crushed black pepper on top.
5. Plate: Place the rested steak on the plate, drizzle a little pan juice around it. Add the two eggs beside the steak. Garnish with parsley sprigs, pink peppercorns, and a few red chili slices for color. Add a few whole black and pink peppercorns scattered on the plate for presentation.

Tips & Variations

• For a keto touch, serve with a side of green salad (like the one in the background bowl).
• Adjust doneness by using a meat thermometer: 130 °F for medium‑rare, 140 °F for medium.

You want the exact timing for a larger steak, or need a sauce to pair with this dish? 🤔

Rigatoni with Green Pesto Sauce, Ricotta, Walnuts & Parmesan

Ingredients

• 400 g rigatoni pasta
• 2 cups fresh basil leaves (or spinach‑basil mix for vibrant green)
• 1/2 cup walnuts (toasted)
• 2 garlic cloves
• 1/2 cup extra‑virgin olive oil
• 1/4 cup grated Parmesan + extra for serving
• 1/2 cup ricotta cheese
• Juice of 1/2 lemon (optional for brightness)
• Salt & black pepper, to taste

Cooking Instructions

1. Cook pasta: Boil rigatoni in salted water until al dente (about 10‑12 min). Reserve 1/2 cup pasta water, then drain.
2. Make pesto: Blend basil, toasted walnuts, garlic, and Parmesan in a food processor. While blending, drizzle in olive oil until you get a smooth green sauce. Season with salt, pepper & lemon juice.
3. Mix sauce: Toss the cooked rigatoni with the green pesto, adding reserved pasta water a little at a time to loosen the sauce to a silky coat.
4. Add cheese: Fold in dollops of ricotta and sprinkle extra Parmesan over the pasta; mix gently.
5. Finish: Top with extra toasted walnuts and a sprig of fresh parsley for garnish. Serve hot with an extra drizzle of olive oil if desired.

Tips

• Toast walnuts in a dry pan 3‑4 min to enhance their caramel flavor.
• Swap basil with arugula or kale for a different green twist.

You want a lighter version with less oil, or do you need measurements adjusted for a bigger crowd? 🍝👌