Photo: Ernest Porzi
Ricotta-filled courgette flowers, green olive tapenade & grilled ciabatta
16 ingredients
Serves 4
openrecipes
From Gusto's in Australia, this is a great dish for summer entertaining
Estimated Nutrition (whole recipe, rough)
981
Calories
36g
Protein
33g
Fat
132g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Flower | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g ricotta
- 1 lemon , zested
- 50g parmesan , grated
- 8 courgette flowers
- 200g green olives , after pitting
- ½ red onion , finely diced
- 1 garlic clove
- 50g capers , rinsed and drained
- a small bunch flat-leaf parsley
- ½ lemon , juiced
- 50ml extra-virgin olive oil
- 125ml soda water
- 100g plain flour , plus extra for dusting
- oil for deep frying
- 4 slices ciabatta , toasted, to serve
- lemon , cut into cheeks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes