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Stuffed courgette flowers

4 people

1 hour and 10 minutes

Medium difficulty

16 courgette flowers
4 medium potatoes
150 g green beans
150 g zucchini
5 tablespoons of grated Parmesan cheese
1 egg + 1 yolk
2 tablespoons of chopped mint
Basil, marjoram, thyme
1 clove of garlic
100% Italian Extra Virgin Olive Oil E. Amoretti di Lorenzo
Olive Oil E. Amoretti di Lorenzo
Salt
Pepper

Preparation:

Boil the vegetables in salted water, mash them with a potato masher and collect the puree in a saucepan. Allow to dry a little over a low heat. Put in a bowl and mix them together, grated Parmesan, chopped mint, marjoram, basil, thyme, 100% Italian Extra Virgin Olive Oil E. Amoretti di Lorenzo, salt and pepper. When the mixture is warm, add the egg, and the yolk and mix well.
Distribute the mixture in the previously washed pumpkin flowers. Arrange them in a round baking pan greased with a drizzle of Olive Oil E. Amoretti di Lorenzo. Sprinkle the flowers with a drizzle of 100% Italian Extra Virgin Olive Oil E. Amoretti di Lorenzo and bake at 180 degrees for 25 minutes. Serve hot or cold.

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