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Baked stuffed pumpkin flowers

ingredients

servings

2

Courgette flowers

10 unit

Ricotta cheese

250 oz

Marjoram

5 oz

Nutmeg

1 oz

Salt

1 pinch

Pepper

1 pinch

Eggs

1 unit

Glutenfree breadcrumbs

30 oz

Extra virgin olive oil

2 spoons

second courses from Italy - Liguria

Baked stuffed pumpkin flowers

Baked stuffed pumpkin flowers

vegetarian with eggs with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked stuffed pumpkin flowers

A simple way to taste pumpkin flowers very lightly

Baked stuffed pumpkin flowers step 1

step 1

Wash the pumpkin flowers by removing the pistil and dry them well

Baked stuffed pumpkin flowers step 2

step 2

Put the ricotta in a bowl, add an egg, salt, pepper, nutmeg, marjoram and mix well

Baked stuffed pumpkin flowers step 3

step 3

Using a pastry syringe or a posh sac, fill the pumpkin flowers and place them in an oiled baking pan.

Baked stuffed pumpkin flowers step 4

step 4

In a bowl put the breadcrumbs, add a little extra virgin olive oil, salt, pepper and mix.

Baked stuffed pumpkin flowers step 5

step 5

Sprinkle the previously integrated pumpkin flowers with breadcrumbs and bake for about 15 minutes at 180 °

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