21

share on

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 oz

Courgette flowers

2 cups

second courses from Italy - Puglia

Zucchini flowers stuffed with ricotta

Zucchini flowers stuffed with ricotta

vegetarian with gluten with lactose

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!

Loading pic