Deep-fried courgette flower parcels of sheep’s cheese and pinenuts with olive tapenade


Preparation info

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    • Difficulty


Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

Now and again during the summer, Organic Joe will bring us some courgettes with their flowers attached, the size of ten-year-olds’ little fingers, and when the oohing and aahing is over we deep fry them, usually with a stuffing. Some parcel materials are an important part of the flavours in the dish, others are simply wrapping. Courgette flowers, for all their fragile elegance, fall into the second category, so the excitement in the dish comes from the brevity of the season