Zucchini flowers stuffed with ricotta
Instructions
05215 STUFFED COURGETTE FLOWERS with RICOTTA INGREDIENTS for 4 people: 4 pumpkin flowers, 100 g cheese, 1 egg, a small spoonful of chopped parsley, 20 g butter, 5 ripe tomatoes, salt and pepper.
For the mousse: 4 small zucchini, a knob of butter, 4 basil leaves.
Wash four pumpkin flowers, taking each the pistil.
Mix, meanwhile, 100 g of ricotta with an egg, fill the flowers with the mixture.
Melt 20 g of butter in a pan, add 5 ripe tomatoes peeled and seedless, add salt and cook for 10 minutes.
Add the pumpkin blossoms gently, turning to Cook as shown.
You may want to serve them with a light mousse, be prepared with four tiny tender zucchini, sliced, lightly blanched in salted water and passed eventually to the blender with a knob of butter and four basil leaves.
Masotti Dania recipe, restaurant La Chiusa, Montefollonico; (Siena).
