Tagliata with fried courgette flowers

Tagliata with fried courgette flowers

Total: 1 hr | Active: 1 hr
Low Carb
Nutritional value / portion: 889 kcal
, Fat: 57 g
, Carbohydrate: 26 g
, Protein: 60 g

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

150 g white flour
¼ tsp salt
2 dl white wine or mineral water
1 fresh egg yolk
1 fresh egg white
1 pinch salt
12 courgette flower
12 mini mozzarella ball

To shallow fry

non-cold-pressed olive oil (to shallow fry)

Meat

2 tbsp olive oil
1 tbsp crema di Balsamico (balsamic cream)
1 garlic clove, finely chopped
1 tsp mixed peppercorns, crushed
2 entrecôte double (each approx. 350 g and 4 cm thick)
a little sea salt
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How it's done

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Mix the flour and salt in a bowl, add the wine and egg yolk, whisk until smooth, cover and leave to stand for approx. 30 mins. Just before frying, beat the egg white with the salt until stiff, carefully fold into the batter. Carefully open the courgette flowers and remove the stamens. Fill each flower with one piece of mozzarella.

To shallow fry

Fill a cooking pot approx. 3 cm high with oil, heat up, then reduce the heat. Using a fork, pull the courgette flowers through the batter in batches. Allow the excess batter to drip off. Shallow-fry over a medium heat for approx. 2 mins. per batch, turning once, until golden. Remove and drain on paper towels, then keep warm in the oven with the door slightly ajar.

Meat

Combine the oil, balsamic glaze, garlic and pepper. Coat the entrecôtes with a little of the marinade, cover and marinate for approx. 30 mins. Set aside the remaining marinade. Heat the oil in a frying pan. Fry the meat for approx. 4 mins. on each side. Carve the meat diagonally, season with salt, serve with the courgette flowers and remaining marinade.

How-tos

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