Courgette flowers, apple and horseradish
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This simple recipe from Alessandro Gavagna makes an elegant summer dish when courgettes are in abundance. The delicate flavour of the flowers and sweet red peppers is paired alongside tangy apple, punchy horseradish root and grated Montasio, a Venetian cheese with a wonderfully creamy flavour. Montasio is made from animal rennet, so to make this dish truly vegetarian seek out an alternative cheese with a similar mild flavour.
First published in 2015
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Ingredients
Metric
Imperial
Courgette flowers
- 36 courgette flowers
- 1 red pepper, washed and cut into thin strips
- 1 Granny Smith apple
- 120g of Montasio cheese
- 1 fresh horseradish
- 50g of butter
- salt
SAVE RECIPE
Method
1
Gently rinse the courgette flowers then leave to drain upside down on some kitchen paper
- 36 courgette flowers
2
Melt half of the butter in a hot pan, then add the pepper strips and roast until crisp. In a separate pan, sauté the courgette flowers in the remaining butter on a high heat, until they just start to wilt. Season with salt to taste
- 1 red pepper, washed and cut into thin strips
- 50g of butter
- salt
3
Grate the apple into the centre of a serving plate to make a mound, then repeat with the cheese on top
- 1 Granny Smith apple
- 120g of Montasio cheese
4
Top with the pepper strips, then the wilted courgette flowers, and a final grating of fresh horseradish
- 1 horseradish, root
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