Heat the oil in a frying pan and slowly fry the finely chopped onion and fennel for 2 minutes until they begin to soften.
Separate part of the sauce in a bowl, adding a little chopped coriander, a little Parmesan cheese and the ricotta cheese. Mix and reserve.
Add the rice to the rest of the sauce and cook for another 2 minutes, until the grains begin to turn translucent.
Add the white wine and lemon juice, bring to a boil and cook until absorbed.
stirring frequently, add the chicken broth until everything is absorbed and the rice is cooked.
While we make the rice, fill the zucchini flowers with the reserved ricotta filling.
Close well and fry in oil until crisp. Reserve.
Add the cream, coriander leaves and butter and stir.
Cut the zucchini into thin strips with a mandolin.
Slightly stretch the puff pastry and cut strips of approximately 5cm.
Place the zucchini slices on top of the puff pastry strips (they should occupy about half of the strip).
Fold the puff pastry with zucchini inside.
Roll everything up to make a flower.
Place the flowers on a tray, previously painted with butter to do not stick.
Also butter the rolls edges.
Put in the oven preheated to 190º.
With a pastry bag, put a little ricotta cream in the center.
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