Zucchini Flowers filled with Baccala Mantecato

Zucchini Flowers filled with Baccala Mantecato

Ingredients and Methods

15 min
30 min


  • 8 Zucchini flowers
  • 1 side salted baccala
  • 150ml oil
  • 500ml milk
  • 100ml water
  • 2 bay leaves
  • 4 cloves garlic
  • ¼ bunch thyme
  • some salt & pepper
  • 250g flour
  • some sparkling water


Two days prior:

Soak baccala in cold water, changing the water twice daily.

Day of:

Separate meat of the fish from the bones and boil in milk and water with bay leaves, thyme and garlic until baccala is soft and falls apart easily.

Strain fish from liquid (keep liquid aside).

Place fish in a kitchen aid and add a small amount of liquid that was set aside. Whisk and slowly add in oil.

Add salt & white pepper to taste.

Cool mixture down. Once cooled, fill zucchini flowers with mixture.

Whisk flour with sparkling water until batter has a smooth consistency.

Dip zucchini flowers in batter and fry at 180 degrees until crispy on the outside.

Chef Paolo Masciopinto

Born in Milano and growing up in Turin, Italy, Paolo Masciopinto’s interest in the kitchen began at an early age after working in restaurants during the summer holidays. (more)

here to view all of Chef Paolo Masciopinto's recipes.

Paolo Masciopinto

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