Richard's Primavera Recipe

FIORI DI ZUCCHINA RIPIENI DI BACCALA CON CARCIOFI, ASPARAGI E POMODORINI
ZUCCHINI FLOWERS STUFFED WITH BACCALA SERVED WITH MARINATED ARTICHOKES, ASPARAGUS,
CHERRY TOMATOES, CAPSICUM PUREE AND BLACK OLIVES

SERVES 4

BACCALA MIX

INGREDIENTS
300 grams	Baccala (salt cod)
75 mls	Extra Virgin Olive Oil
100 mls	Cream
800 mls	Milk
1/2 clove	Garlic
1	Bayleaf
4 sprigs	Thyme
250 grams	Potato (mashed)

METHOD Wash the baccala with cold water and put in a pot with 500mls milk. Bring to the boil and take off the stove. Remove the fish and pick off the flesh, discarding the skin, bones and any other undesirables. Combine the remaining milk with cream, garlic, thyme and bayleaf, bring to the boil then take off the heat. Discard the thyme and bayleaf and pound the garlic to a paste. Place in a mixer with the fish. Beat with a whisk attachment and slowly add the hot milk/cream and olive oil alternately until smooth.

RED CAPSICUM PUREE

INGREDIENTS
1	Red Capsicum
30 mls	Extra Virgin Olive Oil
	Salt & Pepper to taste

METHOD Cut the capsicum into rough dice and cook slowly without colour until tender. Blitz up the capsicum to a smooth puree adding salt and pepper to taste.

BEER BATTER 

INGREDIENTS
125 grams	Plain Flour
60 grams	Self Raising Flour
60 grams	Cornflour
120 mls	Beer
160 mls	Soda Water
	Salt to taste

METHOD Whisk together to form a batter consistency.

TO CONSTRUCT

1. Stuff the zucchini flowers with the baccala mix using a piping bag.  Close the flowers and dip into batter then deep fry at 180°C until golden.

2. Sautee quickly the asparagus, artichokes, tomatoes and olives and add chopped chives.

3. Arrange the sauteed vegetables on a plate, decorate with the capsicum puree and add the fried zucchini flowers.

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