Name: Flori di Zucchini Ripieni (Stuffed Courgette Flowers)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 tbsp freshly grated Parmesan; 275 g ricotta cheese; bunch of chives, chopped; 4 tbsp olive oil; salt and pepper; 1 egg, beaten; 2 eggs; 4 tbsp cold water; freshly grated nutmeg; 55 g plain flour; 12 courgette flowers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The Italians pay special attention to the flowers of the courgette and pumpkin. They are sold in bunches at the street markets and in good shops, when they are in season and are also used to make risottos or to prepare a sauce for pasta.”

Ingredients

12 courgette flowers
275 g ricotta cheese
freshly grated nutmeg

Method

First make the batter, beat the eggs lightly in a bowl, then stir in the flour evenly. Gradually add the water to make a smooth consistency. Set aside.

Clean the courgette flowers carefully. Gently wash and dry the outside and make sure there are no insects inside. Prepare the filling by mixing together the ricotta, a pinch of nutmeg, chives, egg, Parmesan and some salt and pepper. Fill