Chiles Rellenos de Requesón y Flor de Calabaza (Ricotta and Courgette Flower Poblanos)

Method

1. 1

   Roast the poblanos under a very hot grill or in a 240°C (220°C fan) oven for 15 minutes, turning, until blistered and black in places. Cover in a bowl for 10 minutes, then peel off the skins. Slit each one down the side and take out the seeds, keeping the stalk.

   15 min
2. 2

   For the sauce, blend the tomatoes, onion, the sauce garlic and the stock until smooth. Heat the olive oil in a pan, pour in the sauce and simmer for 15 minutes until slightly thickened and season well.

   15 min
3. 3

   Mix the ricotta, courgette flowers, crushed garlic and salt. Spoon into the peppers and press the edges to close. Pat the outsides dry and dust with flour. If you cannot find courgette flowers, use a grated courgette squeezed very dry.

4. 4

   Whisk the egg whites to stiff peaks. Fold in the yolks gently to make a thick, airy batter.

5. 5

   Heat the frying oil in a deep frying pan to 170C, or until a drop of batter sizzles at once. Holding each pepper by the stalk, dip it in the batter to coat and slide it into the oil. Fry 2 at a time for 2 minutes each side until golden.

   4 min
6. 6

   Drain on kitchen paper, then slip the peppers into the warm tomato sauce for 5 minutes before serving.

   5 min