Stuffed pumpkin flowers 2
Instructions
Clean and boil the zucchini, potatoes and green beans, then drain them and pass them through a sieve.
Wring the proceeds in a napkin, then pour it in a bowl, combine beaten egg, parmesan, 15 g 10 g of melted butter, 5 g of extra virgin olive oil 1 garlic clove finely chopped together with a bunch of Basil and a pinch of Marjoram. Season with salt and pepper.
Remove the pistil and remove the stem with pumpkin flowers, wash and pat dry; with the mixture fill the pumpkin flowers closing well the petals, place them in a pan greased with oil. Put the bowl in the oven already warm in 250° and bake for 15 minutes, flowers, collecting just Golden.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 18-20 courgette flowers
- 65 g courgettes (trumpets)
- 100 g of potatoes
- 65 g of green beans
- 1 egg
- 15 g of parmesan cheese
- 10 g of butter
- 5 g of extra virgin olive oil
- 1 clove of garlic
- 1 bunch of Basil
- 1 pinch of marjoram
- salt and pepper