Fiori di Zucca Ripieni

Name: Fiori di Zucca Ripieni (Vegetable-Stuffed Zucchini Flowers)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 small (100 g) floury potato, such as russet or desiree, peeled and cut into 2 cm dice; 1 small clove garlic, finely chopped; 25 g unsalted butter, melted; salt flakes; 18 female zucchini (courgette) flowers, ends trimmed and stamens removed; 1 green zucchini (courgette), halved; 100 g green beans, topped and tailed; 1 tablespoon thinly sliced basil leaves; 50 g Grana Padano, freshly grated; 1 egg, lightly beaten; freshly ground black pepper

Vegetable-Stuffed Zucchini Flowers

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

In Lombardy we bake rather than deep-fry stuffed zucchini flowers, as I’ve done here. We only deep-fry them without any filling, usually just dusted in flour.

Ingredients

1 small (100 g) floury potato, such as russet or desiree, peeled and cut into 2 cm dice
100 g

Europe
Italy
Starter
Vegetarian
Gluten-free
Mediterranean

Method

Place the potato, beans and zucchini in a heavy-based saucepan of boiling salted water and boil for 15–20 minutes or until the potato is tender. Drain in a strainer and set aside to cool in the strainer.

Place the cooled vegetables in a food processor and process until smooth. Transfer to a large bowl and stir in the egg, Grana, garlic, basil and salt and pepper to taste. Refrigerate fo