In our favorite Top Five summer food, zucchini flowers definitely stand at the second place, soon after eggplants. They are addictive, whatever you do with them. Perfect as a starter, great when stuffed with cheese, tasty in a sauce for linguini. In my personal Top Five summer recipes, the fried ones are number one, indisputably.
Now I suppose you all expect the last statement to be a prelude to the fried zucchini flowers recipe. Sorry to deceive you, but it's not what I'm going to write. I want to tell you about the stuffed ones, as the Great Mother has introduced something new in the filling, notably, the almond flour and the pine nuts.
Ok, let's start from the very beginning. If you want to prepare stuffed zucchini flowers, you have to choose the biggest and the most intact. If they're big, it will be easier to fill them. If intact, they won't lose their filling along the way to the baking tray.
Once you've chosen the best, wash them very carefully, their petals are delicate, and pay attention to the little bugs that can be hidden inside. Wash them away, of course. Arrange them on a cloth and let them drain off the excess water.
In the meanwhile, prepare the filling. In a bowl blend ► 3 little eggs ► 3 tbs of breadcrumbs ► 3 tbs of grated Parmigiano Reggiano ► a pinch of salt and one of pepper ► 1 tbs of almond flour ► the zest of half lemon ► a handful of pine nuts ► a little zucchini, previously chopped and sautéed with a garlic clove and 2 tbs of extra virgin olive oil.
Cover the bottom of the baking tray with 2 chopped garlic cloves, some basil and 2 chopped San Marzano or plum tomatoes. Fill each flower, using a spoon or your fingers if you prefer, pushing the filling down towards the stem end. Arrange them on the tray, sprinkle some grated Parmigiano on them and add a drizzle of extra virgin olive oil. Bake in pre-heated oven to 180° for 25 minutes.
The great mother is definitely starting to enjoy the recording of her culinary experience.
Les jeux sont faits!
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