STUFFED ZUCCHINI FLOWERS COMBO
Zucchini flowers are a great spring vegetable to use in a variety of dishes. Typically from Rome and Southern Italian cooking in general, they can be found stuffed with all sorts of cheese and fried or cooked in the oven as a great appetizer or first course. In this case, Organic Parmesan Cheese and ricotta are the main cheeses that shall bring an exquisite twist to your table!
Ingredient: (4 serv.)
- 400 g of Organic Parmigiano Reggiano Dop
- 8 Organic zucchini flowers
- 200 g Organic ricotta cheese
- 1 Organic egg
- 100 g Organic milk
- 50 g Organic butter
- Nutmeg
- Salt
- Pepper
Preparation:
- To prepare the cream of Parmigiano Reggiano Dop for stuffed zucchini flowers: boil the milk and add the Parmigiano Reggiano Dop, which you have previously cut into small pieces.
- At this point prepare the filling for the zucchini flowers, mixing with a fork the ricotta, egg yolk, nutmeg, a generous handful of grated Parmigiano Reggiano, a pinch of salt, and ground pepper.
- Clean the zucchini flowers, remove the pistils. Insert the filling based on Parmigiano Reggiano in a piping bag, fill the zucchini flowers, and close them.
- Cook the zucchini flowers stuffed with ricotta and Parmesan cheese in the oven for a few minutes. Alternatively, you can fry them for a tastier choice.
- Compose the dish: place the cream of Parmigiano Reggiano Dop on the bottom, then the stuffed zucchini flowers, the grated Parmesan cheese on top, and a little nutmeg.
Serve warm accompanied by sparkling Organic Prosecco!!
