Stuffed Zucchini Flowers

Serves 4-6 people

Batter:
1/2 cup beer
1/2 cup flour
1 egg
Pinch of salt
Dash of Tabasco

Let rest for 30 minutes.

Stuffing:
2 oz. mozzarella, cut into small pieces
1 oz gorgonzola
1/2 cup parmesan
1/2 cup ricotta cheese
1 Tbsp butter

Put in food processor to form a paste. Stuff flowers. Dip in batter and fry in hot olive oil. Serve with a sprinkling of salt and parmesan cheese or with tomato sauce.

For tomato sauce:
2 Tbsp olive oil
2 medium Roma tomatoes, peeled, seeded and chopped
2 baby zucchini, diced
Basil leaves
Italian seasoning
Salt and pepper
Sauté in skillet to cooked through.

Pair with Ferrari-Carano Chardonnay.