Barbotta Flatbread with Zucchini Blossoms

L'Antro dell'Alchimista
Reviews(1)
Barbotta Flatbread with Zucchini Blossoms
11
6
450
60

Description

Here's an utterly delicious and unexpted way to use up a bounty of zucchini blossoms, which proliferate in home gardens and farmstands during the summer. It's certainly easier than than stuffing, coating, and frying the blossoms in the usual manner. In this recipe, the blossoms are first blanched to make more tender before being folded into a cornmeal batter, drizzled with olive oil, and baked until the flatbread forms a golden crust.

Ingredients

300 grams all-purpose flour
50 grams corn flour
4 tablespoons olive oil
warm water (or milk)
salt
200 grams zucchini (blossoms)

Directions

1Preheat the oven to 180C.
2Wash the zucchini blossoms, remove the pistils, then blanch them in boiling salted water for approximately 2 minutes. Chop them coarsely with a knife.
3Combine the two types of flour in a bowl with a pinch of salt, oil, and warm water into a fluid batter. Add the zucchini blossoms.
4Grease a baking pan with oil, pour the batter inside, and drizzle the top with some extra virgin olive oil.
5Bake for approximately 45 minutes until golden.
6Remove the pan from the oven and serve warm.
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NutritionView more

450Calories
Sodium8%DV200mg
Fat23%DV15g
Protein18%DV9g
Carbs23%DV68g
Fiber16%DV4g

PER SERVING *

Calories450Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium200mg8%
Potassium250mg7%
Protein9g18%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate68g23%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.