Courgette flowers with cod stuffing
4 people
20-25 min
Low difficulty
Wine pairing
Sauvignon Alto Adige DOC
Details
Wine pairing
Sauvignon Alto Adige DOC
Sauvignon is versatile, as is cod for that matter. So together they make a beautiful couple, especially if we think of the former’s unique fragrances and the latter’s adaptability in preparation. Cream, garlic, lemon zest, and finally an arrabbiata sauce are exhilarating ingredients for the fish and for the wine’s olfactory notes.
How to cook it
Pan 20-25 minutes
Pan 20-25 minutes
Watch the video recipe
The protagonist
Ingredients
For the stuffed courgette flowers
- 2 packs Cod Loins
- 10 courgette flowers
- 200ml cream
- 2 cloves of garlic
- 4 bay leaves
- lemon zest
- ground pepper to taste
- salt to taste
- extra virgin olive oil to taste
For the arrabbiata sauce
- 400g sieved tomatoes
- 2g chilli powder
- 1 spoonful extra virgin olive oil
- half clove of garlic
- salt to taste
- fresh parsley to taste
Preparation
- Defrost the cod, place in a saucepan with the cream, garlic, bay leaves and lemon zest, and cook for about 8-10 minutes.
- Remove the flavourings from the saucepan and whisk cod mixture until smooth and creamy, seasoning with salt, pepper and extra virgin olive oil.
- Wash the courgette flowers, removing the inner sepal. Use a piping bag to fill the courgette flowers with the creamed cod and set them aside.
- Prepare the arrabbiata sauce by placing all ingredients in a container suitable for use with an immersion blender or in a food processor, and blending well.
- Fill 10 cups with about 1.5 cm of the sauce, from the bottom.
- Add a stuffed zucchini flower to each cup. A perfect starter or finger food for a special gourmet aperitif.