Name: Paglia e Fieno Zucchini Noodles with Goat Cheese Stuffed Zucchini Blossoms, Roasted Cherry Tomatoes and Tomato Caviar
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 servings
Ingredients: 4 cups chicken stock; 1 bunch fresh thyme, tied together with kitchen twine; Kosher salt; 3 large yellow onions, sliced into 1/4-inch rings; 2 medium zucchini; 3 tablespoons unsalted butter; 20 multicolored cherry tomatoes on the vine, snipped and separated into 4 bunches of 5; 2 tablespoons extra-virgin olive oil; 3/4 cup tomato juice; 2 teaspoons celery salt; 1 teaspoon agar agar; 1/4 teaspoon hot smoked paprika; 2 cloves garlic, smashed; 4 cups canola oil, cold; 2 cups fresh basil leaves; Kosher salt; 1 cup extra-virgin olive oil; Canola oil, for frying; 4 zucchini blossoms, with the zucchini bases attached; Extra-virgin olive oil, for the pan; 2 cloves garlic, smashed; 5 ounces goat cheese, at room temperature; Kosher salt; 1 1/4 cups white wine; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 cup grated Parmesan

Directions

Special equipment:

kitchen twine; a spiralizer; 2 squeeze bottles; cheesecloth; a piping bag

For the noodles: Preheat the oven to 400 degrees F.
Add the chicken stock and thyme bundle to a large high-sided skillet. Season with salt. Bring to a boil, then reduce to a simmer and add the onion rings. Cook until tender, 3 to 5 minutes, then remove from the skillet and cut one side of each onion ring to create “strings.” Continue to cook the chicken stock for 10 to 15 minutes, or until it’s reduced by half.
Cut off each end of the zucchini and use a spiralizer to create zucchini noodles. Toss the noodles with salt and lay on a sheet tray lined with a rack to let some of the excess water drain out. Let sit for 30 minutes, then discard any water in the bottom of the sheet tray. Transfer the zucchini noodles to a clean dish towel and wring out the excess water. Lay them back out on the sheet tray lined with the rack, then transfer the noodles to the oven and bake for 5 minutes. Set aside (leave the oven on).
To another large high-sided skillet, add the butter and melt over medium-high heat. Add the roasted zucchini noodles and blanched onion rings and sauté until the noodles have absorbed some of the butter and are tender, 2 to 3 minutes. Swirl in 1/2 cup reduced chicken stock.
Drizzle the clusters of tomatoes on the vine with the olive oil and sprinkle with salt. Gently toss to make sure all the tomatoes are equally coated with the salt and oil. Bake for 10 minutes until lightly caramelized, then set aside for plating.
For the tomato caviar: Whisk together the tomato juice, celery salt, agar agar, hot smoked paprika and garlic in a saucepan. Bring to a boil, whisking frequently to make sure everything is fully incorporated, then remove the garlic cloves and transfer the mixture to a squeeze bottle using a funnel. Place the cold canola oil in a large bowl. Using the squeeze bottle, drop the tomato liquid into the oil to make small tomato pearls. Let sit until ready to serve, then use a hand strainer to strain the tomato pearls from the oil.
For the basil oil: Blanch the basil in salted boiling water for 1 to 2 minutes or until the leaves turn bright green. Remove the basil from the water and place in a bowl of salted ice water. Add the basil to a clean towel and squeeze out any additional water. Roughly chop the leaves, then transfer to a blender with the olive oil. Blend until smooth and the basil is fully broken down. Pour the basil oil into a sieve lined with cheesecloth set over a medium bowl. Allow the basil oil to fully strain out the pulp from the infused oil. Once the oil has been extracted, transfer to a squeeze bottle and set aside.
For the fried zucchini blossoms: Set up a deep-fryer to 375 degrees F, or fill a heavy bottomed pot with enough canola oil to reach 2 inches high.
Remove the zucchini bases of the blossoms and dice. Add enough olive oil to coat the bottom of a medium stainless steel pan. Bring to medium-high heat and add the smashed garlic cloves. Cook the garlic in the oil for 2 to 3 minutes until golden brown and fragrant. (Be careful not to burn it.) Add the diced zucchini and sauté for 3 to 5 minutes until tender, then remove from the pan to a large bowl. Let cool for 5 minutes, then stir in the goat cheese and salt to taste. Transfer the mixture to a piping bag. Pipe in the filling into the center of each of the squash blossoms and pinch them shut.
Whisk together the white wine, flour, baking soda and a pinch of salt in a large bowl. (The batter should resemble a loose pancake batter.) Gently dip the stuffed zucchini blossoms in the batter. Fry for 1 to 2 minutes, turning once so each side gets evenly fried. Remove to a sheet tray lined with a rack.
To serve, divide the zucchini noodles among 4 plates and top each with a fried squash blossom. Dot some basil oil around each plate. Garnish each dish with a cluster of the roasted cherry tomatoes, tomato caviar and the grated Parmesan.

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Paglia e Fieno Zucchini Noodles with Goat Cheese Stuffed Zucchini Blossoms, Roasted Cherry Tomatoes and Tomato Caviar

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