Spring ….. begins the best season for vegetables ….. these and the blossoms were so beautiful that I could not help but buy and cook. A recipe that of zucchini flowers stuffed as simple as inviting.
Ingredients for 4 people: 20 small to medium sized zucchini with the flower: 150 g cheese, 4 tablespoons grated Parmesan cheese, 2 shallots, extra virgin olive oil, grated bread, chopped parsley, salt and pepper.
Remove the zucchini from the flower and wash. Gently wash and dry them outside the flower pat gently with paper towels. With a sharp knife to cut along the petal tip along the length
Remove the pistil inside and let them further dry on a kitchen towel. Meanwhile, cut the zucchini into thin rounds and chop them with a knife or with a crescent; also finely chop the shallots and sauté the vegetables prepared in this way in a large pan with 2 tablespoons of olive oil. After 5 minutes, continue cooking, adding a bit ‘of water and a little salt for about 10 minutes. When the mixture will be a little ‘dry, turn off the heat and leave to cool
To prepare the stuffing mix with the shallot cooked zucchini with ricotta and parmesan. Place the mixture into a piping bag and fill each flower with an amount corresponding to about one tablespoon
Then close the flowers overlapping the opposite sides and place in a baking pan covered with parchment paper just oiled. Prepare the mixture by stirring gratin six tablespoons of bread crumbs, a tablespoon of olive oil, a pinch of salt and two tablespoons of chopped parsley: cover the flowers with the preparation
Bake at 160 degrees for about 10 minutes …… bring to the table piping hot …..
