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| Fresh zucchini flowers are in season |
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| Guido's vegetable garden - zucchini flowers in full bloom |
In season now, zucchini flowers can be filled with a variety of ingredients and cooked in different ways. Although most people are familiar with the deep-fried, mozzarella-filled flowers, in the heat of summer I prefer this lighter recipe, which has the zucchini flowers filled with ricotta and gently baked for only 30 seconds, then served with basil sauce and cherry tomatoes.
Ingredients: 12 zucchini (or courgette) flowers, 500g of ricotta, pinch of nutmeg, parmigiano reggiano, large pinch of salt, pepper, basil leaves (2 bunches), extra virgin olive oil, 24 cherry tomatoes, balsamic vinegar glaze.
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| Stuffed with Ricotta mixture and ready for the oven |
Guido's Seasonal Recipe
Filled zucchini flowers - Fiori di zucca ripieni - serves 4
Ingredients: 12 zucchini (or courgette) flowers, 500g of ricotta, pinch of nutmeg, parmigiano reggiano, large pinch of salt, pepper, basil leaves (2 bunches), extra virgin olive oil, 24 cherry tomatoes, balsamic vinegar glaze.
Method:
Delicately take out the flower's stamen and lay on a dish.
Ricotta mixture: Mix ricotta with parmigiano cheese, salt, nutmeg in a bowl.
For the basil sauce, put basil leaves in a blender with olive oil and a pinch of salt.
Carefully spoon in the ricotta mixture inside each flower.
Put zucchini flowers in the oven, preheated at 180 C for only 30 seconds.
Remove from oven, and serve with basil sauce, quartered cherry tomatoes and decorate with balsamic vinegar glaze.
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| Stuffed zucchini flowers, just out of the oven Sally and Chef Guido Founders of Convivio Rome Italian Cooking Holidays, Italian Cooking Classes and Olive Tours and Winery Tours. Owners of Convivio Rome BnB. |
