List of Ingredients
- 7 OZ. of Stracciatella di burrata cheese
- 1/2 C. of sugar
- 1/3 C. of salt
- 2 OZ. of mixed salad greens, cleaned and dried
- 1/3 C. of rice flour
- 6 2/3 TBSP. of cornstarch
- 4 of egg yolks
- 4 of squash blossoms
- 2 of lime
- 2 of zucchini
- Baking soda
- Extravirgin olive oil
- Peanut oil
Method
Mix the salt and sugar together. Scatter half this mixture onto a plate. Set the egg yolks on them and cover them with the remaining salt and sugar mixture. Let them marinate, refrigerated, for at least 3 hours.
Clean and pare the zucchini and cut them into thin lengthwise ribbons (ideally using a mandolin). Marinate the zucchini ribbons for about 1 hour in the juice of 1 lime, a drizzle of extra-virgin olive oil and a pinch of salt.
Mix the rice flour with the cornstarch, 1 teaspoon baking soda, and enough cold water to form a thick batter.
Clean the squash blossoms and cut them in quarters, then dip them in the batter and fry them in plenty of hot peanut oil.
Rinse the marinated yolks in a large bowl of cold water.
Remove the zucchini from the marinade and shake off any liquid.
Assemble 4 nests by rolling the ribbons around a pastry ring. Remove the ring and put the salad in the middle with the burrata cheese on top and then the marinated yolks.
Serve the nests with the fried squash blossoms and some grated lime zest.