Tagliata with Deep-Fried Zucchini Blossoms

Preparation/cooking time: ca. 60m

For 4 servings

Nutritional Information

Contains 889 Kcal, 60g Protein, 26g Carbohydrates, 57g Fat


  • 150 g white flour
  • 1 pinch salt
  • 1 fresh egg yolks
  • 2 dl white wine or mineral water
  • 1 fresh egg whites
  • 12 zucchini blossoms
  • 12 mini mozzarella balls
  • non-cold-pressed olive oil (to half-poach)
  • 1 tbsp. Crema di Balsamico
  • 2 tbsp. olive oil
  • 1 clove of garlic, finely chopped
  • 1 tsp. mixed peppercorns, crushed
  • 2 Entrecôtes doubles (each approx. 350 g and 4 cm thick)
  • a little sea salt

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  • Mix flour and salt in a bowl, add wine and egg yolk and mix until smooth. Allow batter to rest, covered, for approx. 30 minutes. Just before frying, beat the egg white with the salt until stiff and fold carefully into the batter. Open the zucchini blossoms carefully and remove the stamens. Put one piece of mozzarella into each blossom.
  • Fill a pot approx. 3 cm high with oil, heat it, and reduce the heat. Using a fork, pull each zucchini blossom through the batter. Let excess batter drip off. Fry for approx. 2 minutes each, turning once, until they are light brown. Remove and drain on paper towels, then keep warm in an oven with the door slightly open.
  • Stir together oil, crèma di balsamico, garlic and pepper. Brush the entrecôtes with a little of the marinade, cover and marinate for approx. 30 minutes. Put the rest of the marinade to one side. Heat the oil in a frying pan. Fry the meat for approx. 4 minutes on each side. Carve the meat diagonally, salt it, and serve it with the zucchini blossoms and remaining marinade.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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