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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Zucchini Blossom Flatbread

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Zucchini Blossom Flatbread Empty Zucchini Blossom Flatbread

    Post by Lobo Sun 07 Feb 2016, 10:08 pm

    Zucchini Blossom Flatbread Img24l
    Zucchini Blossom Flatbread
    Zucchini Blossom Flatbread Translucent
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    Prep Time: 270 minutes
    Cook Time: 12 minutes
    Servings: 3
    When zucchini blossoms are available at the farmers’ market, take advantage of their brief season to make these beautiful flatbreads. If you can’t find crescenza, a soft, creamy cow’s milk cheese that originated in northern Italy, burrata makes a good substitute. If you are lucky enough to have a pizza oven, you can bake the flatbreads at around 600° to 700°F (315° to 370°C) for 3 to 5 minutes instead of cooking them as instructed below.






    • 62

    Ingredients:


    • Rice flour for dusting
    • 1 garlic clove, smashed
    • 2 Tbs. extra-virgin olive oil
    • 1/2 batch Scopa's Flatbread
    • 3/4 cup (3 oz./90 g) shredded mozzarella cheese
    • 12 zucchini blossoms, stems and stamens removed and
        blossoms opened flat
    • 9 Tbs. crescenza cheese, preferably Bellwether Farms
    • 1 bunch fresh chives, chopped
    • 1 cup cherry tomatoes, quartered (optional)

    Related Recipes


    Directions:

    Preheat an oven to 450°F (230°C). Dust 3 baking sheets with rice flour.

    In a ramekin or very small bowl, combine the garlic and olive oil. Set aside while you prepare the flatbreads.

    On a floured work surface, use a rolling pin to roll 1 of the dough balls into a circle about 12 inches (30 cm) in diameter. (You may need to finish shaping the dough by stretching it with your hands.) Transfer the dough round to 1 of the prepared baking sheets. Sprinkle evenly with 1/4 cup (1 oz./30 g) of the mozzarella. Arrange 4 of the zucchini blossoms on the flatbread, then dot with 3 Tbs. of the crescenza. Repeat with the remaining 2 dough balls, mozzarella, zucchini blossoms and crescenza.

    Bake, in batches if necessary, until the cheese is lightly browned and the flatbreads are crunchy and golden, 11 to 12 minutes. Transfer the flatbreads to a cutting board.

    Remove the garlic clove from the olive oil and discard. Drizzle each flatbread lightly with the flavored oil (you will not need all of it) and top each with an equal quantity of the chives and tomatoes. Cut each flatbread into 8 pieces and serve immediately. Makes three 12-inch (30-cm) flatbreads.

    Ari Rosen, Co-Owner and Chef, Scopa, Healdsburg, CA.

      Current date/time is Thu 28 Mar 2024, 8:07 am