Traditional Barbotta with Zucchini Flowers Recipe
The traditional barbotta with zucchini flowers is a rustic Italian dish perfect as an appetizer or main course. The soft and elastic dough is enriched with zucchini flowers and baked until golden and crispy. For a modern twist, add toasted pine nuts and grated pecorino cheese to the filling.
Instructions
- In a large bowl, pour the flour and make a well in the center. Add the extra-virgin olive oil and a pinch of salt.
- Start adding lukewarm water little by little, working the dough with your hands until it has a soft and elastic consistency. If necessary, add more water to reach the right texture.
- Bring a large pot of salted water to a boil and blanch the zucchini flowers for about a minute, then drain and finely chop them.
- Incorporate the chopped zucchini flowers into the dough, making sure they are evenly distributed.
- Take a baking pan and generously grease it with lard or butter, according to preference.
- Spread the dough in the pan evenly, creating a homogeneous layer.
- Drizzle extra-virgin olive oil on the surface of the dough before baking.
- Bake in a preheated oven at 180°C for about 50 minutes or until the surface of the barbotta is golden and crispy.
Notes
To give an innovative twist to the traditional recipe, try adding toasted pine nuts to the filling for a crunchy contrast and grated pecorino cheese for a more intense flavor.