Friday, September 9, 2011

Drew’s Goat Cheese-Stuffed Zucchini Flowers

Serves 4
Our friend Drew made these when we visited her and her husband in southern Oregon. We liked them much better than the fried versions we had in Italy.

  • 16 2.5” – 4” zucchini flowers
  • 4 ounces of goat cheese; we had regular Cyprus Grove, but I would like to try it with their “purple haze” which has some very floral herbs in it
  •  4 cloves garlic sliced into about 2 mm slices
  • 1 sprig fresh thyme, leaves removed and roughly chopped
  • 2-3 T EVOO
  • Cracked pepper and kosher salt to taste
Saute the garlic in the olive oil until it is browned. The garlic is actually more of a condiment than something integrated into the dish, this brings the sugars forward, and it is actually sort of chewy as a result, almost like a garlic candy. If you were making this for a pasta, you would think that you’d burnt the garlic—that’s exactly what you’re going for here, an almost burnt preparation.

While the garlic is sautéing, add stuff the zucchini flowers with the goat cheese.

Once the garlic has reached the desired doneness, remove the garlic from the garlic from the olive oil with a slotted spoon or other straining device.

Return the EVOO to a high heat, and sauté the zucchini flowers briefly, just enough to get the goat cheese kind of melting.

Remove and plate the zucchini flowers. Divide the garlic among the four portions. Sprinkle the thyme leaves and a small amount of salt and pepper over the top.