Tagliata with fried courgette flowers

Total time: 1hr
Preparation Time: 60m

For 4 portion

Nutritional Information

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


  • 1 pinch salt
  • 150 g white flour
  • 2 dl white wine or mineral water
  • 1 fresh egg yolks
  • 1 fresh egg white
  • 12 courgette flowers
  • 12 mini mozzarella balls
  • To shallow fry
  • non-cold-pressed olive oil (to shallow fry)
  • Meat
  • 1 tbsp crema di Balsamico (balsamic cream)
  • 2 tbsp olive oil
  • 1 garlic clove, 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 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.

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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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