This classic Italian recipe is perfect for early summer when the zucchini blossoms are abundant. Use the male flowers (the ones with the single stamen covered in pollen); these don’t produce fruit, but just pollinate the female flowers.
Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com
- about 15 -20 zucchini flowers
- 500g (1 pound) ricotta
- 1/2 cup grated Parmigiano Reggiano
- 1 Tbs lemon zest
- 2 Tbs chopped basil
- 1 tsp salt
- 2 Tbs extra virgin olive oil + more for drizzling
- 1 cup cherry tomatoes, halved
- Carefully pull the stamens out of all of the flowers.
- Mix the ricotta, Parmigiano, zest, basil, salt, olive oil and carefully stuff into the blossoms. Gently twist the tops of the flowers to seal in the filling.
- Place the blossoms in a baking pan. Scatter the tomatoes around and sprinkle with a little salt and extra virgin olive oil.
- Bake in the oven at 350 for about 15 minutes.
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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