Quiche squash blossoms, zucchini and pine nuts
starters from Italy
Pumpkin flowers stuffed with speck and mozzarella
Pumpkin flowers stuffed with speck and mozzarella
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
In the spring, when you want delicate flavors, pumpkin flowers are definitely one of our favorite choices. A delicacy to be taken on our tables, you can not withstand this dish, pumpkins filled with speck and mozzarella are delicious, small chests that enclose a tantalizing and appetizing taste. Tasty and easy to prepare, the baking makes them very light and suitable for everyone, both young and old.
preparation
step 1
Take the pumpkin flowers, wash them and tamponateli gently with the absorbent paper, remove the stem and the petiole keeping the whole cup down, gently open them and lean on a cutting board.
step 2
Meanwhile, start preparing the filling cut the mozzarella into sticks and put them in a colander to remove the excess water.
step 3
Wash the zucchini, cut them with washers, wash the onion and sliced it finely.
step 4
In a frying pan warm an oil yarn, sprinkle the onion until it turns golden, combine the speck, the zucchini and cook for another 10 minutes.
step 5
With the aid of a blender mix the freshly prepared ingredients until a creamy and homogeneous mixture is added, combine ricotta, egg and mix with the whip to mix the ingredients.
step 6
Finally add the grated Grana Padano and mix again.
step 7
With the help of a sauce of a few stuffed pumpkin flowers with the freshly prepared mixture, insert a mozzarella stick and close the flowers well by screwing the tips gently.
step 8
In an olive oil, put the flowers next to each other, sprinkle them with Grana Padano grated and cook in the oven for 10 minutes at 180 degrees.
step 9
Get pumpkin flowers filled with speck and mozzarella, let them cool and serve your guests.