Stuffed Zucchini Flowers (Fiori di Zucchine Ripiene)
Instructions
Clean the zucchini Spears, wash them, boil them, drain them and blow them up in a pan with oil and garlic; season with salt and pepper.
Chopping and amalgamate them into a boiled potato purée, combining reduced egg and cheese too.
Deprive the flowers of the pistil, wash gently and followed by blotting; stuffed with stuffing and close the tip.
Place in an ovenproof dish on parchment paper, sprinkle with oil and bake at 180 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 12 zucchini flowers
- 300 g of zucchini spears
- 1 potato
- Garlic
- Basil
- 1 egg yolk
- 40 g of grated parmesan cheese
- Olive oil extra virgin
- Salt
- Pepper