Chef Dino Cialfi
Peppercorns, Hartford, CT
- 2½ cups of warm water
- 1 tbsp dry yeast
- 2 eggs
- pinch of salt
- pinch of pepper
- 2½ cups flour
- 4 ounces of light beer
- 2 pounds of shredded mozzarella
- 1/8 cup black pepper (finely ground)
- salt to taste
- 30 zucchini blossoms
Preparation of Batter:
Add the yeast to the warm water. Then add the dash of salt and dash of pepper, following with the beer and eggs. Slowly whisk in the flour. Whisk mixture until smooth and let settle. Mixture is done when it begins to bubble.
Mix together cheese, 1/8 cup pepper, and salt.
Preparation of zucchini blossoms:
Open individual blossoms to clean out inside residue. Stuff each blossom with about 2 tablespoons of stuffing mixture. Twist the top of the flower, to firmly enclose stuffing. Dip completely closed blossom into batter to coat. Deep fry the blossoms at 350 degrees until golden brown and cheese stuffing is melted. Pat off excess oil with paper towels.
Recommended wine/beer for Pastella Battered Zucchini Blossoms:
Sauvignon Republic Cellars 2004 Sauvignon Blanc