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Zucchini flowers stuffed with ricotta

ingredients

servings

4

Parsley

1 spoon

Black pepper

to taste

Iodized salt

to taste

Breadcrumbs

2 spoons

Grated Parmesan cheese

1 spoon

Extra virgin olive oil

to taste

Ricotta cheese

300 grams

Courgette flowers

2 cups

second courses from Italy - Puglia

Zucchini flowers stuffed with ricotta

Zucchini flowers stuffed with ricotta

vegetarian with gluten with lactose high in calcium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini flowers stuffed with ricotta

For a light main course and a delicate taste

Zucchini flowers stuffed with ricotta step 1

step 1

First, thoroughly washed the zucchini flowers around twenty and deprive them of the pistil, being careful to keep intact the flower.

Zucchini flowers stuffed with ricotta step 2

step 2

Chop the parsley and add to the ricotta cheese with the salt and pepper. Stir to form a soft cream.

Zucchini flowers stuffed with ricotta step 3

step 3

Then take the cream cheese filled and the flowers one by one. Then place the fiorni in a baking sheet covered with waxed paper and sprinkle with breadcrumbs and Parmesan cheese, and seasoned with a little oil.

Zucchini flowers stuffed with ricotta step 4

step 4

Put the pan in the oven at 180 degrees for twenty minutes, by operating the grill for the last five minutes, so browning your flowers and make them more tasty!

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