Fiori di Zucchini Ripieni in Forno Oven-baked stuffed zucchini flowers Ingredients (serves 4) • 12 zucchini flowers • 2 eggs • 200 g provola cheese (this is a lightly smoked cheese) • 1 slice of prosciutto for each flower • 250 g fresh ricotta
• 3 tablespoons parmesan cheese • pinch of salt • pepper • nutmeg • flour • sunflower oil for frying
Clean the flowers delicately, bing careful not to break them. Remove the stamen. Place the flowers on a paper towel to dry. Dice the provola cheese finely and slice the prosciutto into little strips. Combine the ricotta, prosciutto, provola cheese and parmesan together for a filling for the flowers, adding salt, pepper and the nutmeg to taste. Heat the oil in a skillet, and in a bowl beat the eggs. Preheat the oven to medium heat (180°C). Fill the flowers with the mixture very carefully trying not to break them. Dust them with the flower. Pass the flowers through the eggs and fry them very quickly in the oil. From the skillet, the flowers are placed in a baking dish. Once all the flowers have been fried lightly and placed in the dish cover with the fresh tomato sauce (be careful not to put too much). Place in the oven for 10-15 minutes to warm. ** You can do the same process above without frying the flowers. Also if you do not want to use the tomato sauce, you can sprinkle with bread crumbs then place in the oven to heat. **
Published on May 23, 2017
Recipe from the "Good Tastes of Tuscany" blog. Remember to sign up to our newsletter to receive more Italian recipes.