Ingredients
- 150 g potatoes
- 100 g green beans
- 100 g trumpet zucchini
- 50 g grated parmesan
- 30 g soft butter
- 24 pumpkin flowers
- an egg
- garlic
- basil
- marjoram
- extra virgin olive oil
- salt
- pepper
For the recipe of stuffed pumpkin flowers, peel and cut the potatoes, courgettes and green beans into even pieces. Boil the pieces of potato in boiling water for 4 minutes, then add the green beans and after 2-3 others also the courgettes; cook everything together for another 10 minutes.
Finely chop 1/2 clove of garlic with the leaves of 3-4 sprigs of marjoram and 5-6 basil leaves. Drain the vegetables, dry them well and pass them with the potato masher, obtaining a puree. Beat the egg with the parmesan and the chopped garlic and herbs, then add the vegetable purée, the butter and a pinch of salt and pepper, making a soft filling.
Gently open the pumpkin flowers, without removing the pistil, stuff them with the filling using the pastry bag, then close them by twisting the petals. Arrange the stuffed flowers in a serving dish lined with baking paper, oil them with a drizzle of oil and bake them at 230 ° C for 8-10 '. Remove from the oven and serve complete with a pinch of pepper and fresh marjoram leaves.
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