Summer delicacy from Provence
Choosing the right wine to accompany your meal is crucial to the enjoyment of such delicate dishes as stuffed zucchini flowers. Anyone looking for the perfect harmony between wine and food will discover a wonderful lightness in this Mediterranean starter that gently prepares the palate for the menu to come. Zucchini flowers are a seasonal highlight that impress with their delicate texture and subtle, slightly sweet aroma. Filled with a creamy mixture of fresh ricotta, lemon and Mediterranean herbs such as basil and mint, the blossom unfolds a refreshing elegance from the first bite. The gentle cooking in the oven preserves the integrity of the fragile petals and creates a playful contrast between the soft filling and the delicate shell. This dish is a tribute to summer in the south and calls for an accompaniment that is just as bright, fresh and lively. It makes an elegant prelude to a summer dinner outdoors or a fine course at a garden party. The preparation requires a little dexterity when filling, but is rewarded by an exceptional taste experience that celebrates the simplicity of first-class ingredients.
Ideal wine accompaniment: Cassis Blanc AOC (Provence, France)
A white cassis from Provence is the ideal match for these stuffed zucchini flowers, as it combines the maritime freshness of the coast with a fine herbal spiciness. The cuvée, which is mostly based on the Marsanne and Clairette grape varieties, is characterized by aromas of white flowers, citrus fruits and a subtle honey note, which harmonizes wonderfully with the mild ricotta. The mineral salinity in particular, which is so typical of the vineyards directly on the Mediterranean, gives the dish an exciting accent and underlines the fine herbal aromas of the filling. On the palate, the cassis shows a pleasant fullness that stands up to the creaminess of the cheese, while the vital acidity ensures an animating drinking flow. This combination is a classic example of regionality in action, where wine and food speak the same language and enhance each other’s elegance. The wine never dominates, but perfectly frames the delicate nuances of the blossom and prolongs the summery aroma on the finish in a very elegant way. It is a pairing that brings the sun and the sea breeze of Provence directly to the dining table.
Further wine recommendations for this dish
Pinot BlancAlto Adige DOC (South Tyrol, Italy)
Pinot Blanc from the cooler vineyards of South Tyrol is a master of subtlety and is an excellent match for the fragile structure of zucchini flowers. With its delicate notes of green apple, pear and a fine nuttiness, it complements the ricotta without overpowering it. The elegant acidity and clear minerality of the Alpine soils lend the pairing a wonderful lightness and freshness. On the palate, the wine is silky and harmonious, underlining the soft texture of the floral filling. This wine is suitable for anyone looking for a delicate accompaniment that respects and subtly supports the intrinsic flavors of the ingredients. The combination exudes a purist elegance that is particularly suited to a summer lunch and does not tire the palate.
Verdejo DO Rueda (Castile and León, Spain)
A Verdejo from the Spanish plateau of Rueda has a lively aroma of freshly cut grass, fennel and tropical fruit. These herbaceous notes are a perfect starting point for the basil and mint in the ricotta filling. The distinctive acidity and the typical, slightly tart note on the finish create an exciting dynamic and perfectly balance the olive oil or the mildness of the zucchini. It is a very energetic pairing that invigorates the palate and emphasizes the summery freshness of the dish. The wine brings an additional aromatic layer that makes the dish appear more complex and multi-layered without compromising the delicacy of the flower. An ideal partner for convivial get-togethers in the garden.
Grüner Veltliner Federspiel Wachau DAC (Lower Austria, Austria)
The Grüner Veltliner in the Federspiel category from the Wachau offers the perfect balance between body and freshness. The wine’s characteristic peppery and spicy notes harmonize excellently with the fresh herbs, while the pome fruit complements the mildness of the zucchini beautifully. The lively acidity structure cleanses the palate after every bite and prepares it for the next delicate moment. Its mineral depth, which comes from the distinctive primary rock terraces of the Wachau, gives the combination a very noble structure. This wine is a reliable partner that lends the dish a classic, European elegance and ensures a long-lasting, spicy finish that goes wonderfully with the ricotta.
Marlborough Sauvignon Blanc (Marlborough, New Zealand)
A Sauvignon Blanc from New Zealand provides an extra portion of freshness and exoticism. Its intense aromas of gooseberry, passion fruit and green bell pepper form a lively contrast to the creamy filling of the flowers. The strong, almost steely acidity cuts through the richness of the cheese and brings enormous vitality to the overall taste experience. Especially when the zucchini flowers have been refined with a little lemon zest, the wine finds its perfect partner here. It is a very modern and stimulating pairing that awakens the senses and provides the necessary cooling and refreshment, especially on hot summer days. The wine acts like a prism that concentrates and enhances the various flavors on the plate.
Chenin Blanc WO Stellenbosch (Coastal Region, South Africa)
Chenin Blanc from South Africa often offers an intriguing combination of creamy texture and crisp freshness. With aromas of yellow apple, quince and a slight honey note, it offers enough body to stand up to the rich fullness of the flowers. The smoky minerality that is often present adds an extra dimension that goes particularly well when the flowers have been lightly browned in the oven. Chenin Blanc is a very versatile grape variety that shows all its class in this combination and bridges the gap between the floral lightness of the blossom and the hearty filling. A wine that impresses with its balance and gives the summer dish a pleasant substance and depth without being heavy.
The recipe:
Stuffed zucchini flowers with ricotta & herbs
Cooking utensils
- 1 Piping bag with perforated nozzle (optional)
- 1 Small bowl
- 1 Baking tray
- 1 Baking paper
- 1 Fine grater (for lemon zest)
Ingredients
The flowers
- 8-10 fresh zucchini flowers Harvested in the morning if possible
- 2 Tbsp extra virgin olive oil
- A pinch of fleur de sel
The ricotta filling
- 250 g Ricotta well drained
- 40 g freshly grated Parmesan cheese
- 1 Organic lemon Abrasion
- 1 Handful of fresh basil finely chopped
- 1 sprig of fresh mint finely chopped
- Salt and freshly ground white pepper
Preparation
Preparing the flowers
- Carefully check the zucchini flowers and carefully remove the inner pistil if necessary. Do not wash the flowers, just clean them carefully with a brush so that they do not become mushy.
Making the filling
- In a bowl, mix the ricotta with the Parmesan, lemon zest and chopped herbs. Season to taste with salt and white pepper. Pour the mixture into a piping bag to make filling easier.
Stuff and cook the flowers
- Carefully squirt the filling into the center of each flower (not too full so that they don’t burst). Gently twist the tips of the petals together to seal them. Place the flowers on a baking tray lined with baking paper, drizzle with a little olive oil and cook in a preheated oven at 180°C for approx. 10-12 minutes until soft.
Serve
- Carefully arrange the flowers on plates, sprinkle with a little fleur de sel and serve immediately.
Recommended sides:
- A nest-like rocket salad with pine nuts
- A few slices of freshly toasted baguette
- Wafer-thin tomato carpaccio
