Fiori di Zucchini Ripieni

Name: Fiori di Zucchini Ripieni (Stuffed Courgette Flowers)
Yield: For 4
Cuisine: Italian
Ingredients: 275 g (10 oz) ricotta cheese; 12 courgette flowers; 55 g (1¾ oz) plain flour; 4 tbsp cold water; 1 egg, beaten; 4 tbsp freshly grated parmesan cheese; pinch of freshly grated nutmeg; bunch of chives, chopped; salt and pepper; 2 eggs; 4 tbsp olive oil; salt and pepper

Stuffed Courgette Flowers

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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.

Ingredients

12 courgette flowers
275 g (10 oz) ricotta cheese

Europe
Italy
Side dish
Mediterranean
Vegetarian

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, nutmeg, chives, egg, grated Parmesan and some salt and pepper. Fill the