Tag: Pumpkin

Recipe Pumpkin stuffed flowers – Italian Cuisine

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

Duration: 1 h

Level: Easy

Dose: 6 people

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.

Recipe Strozzapreti salmon, pumpkin flowers and anchovy – Italian Cuisine

Ingredients

500 g salmon fillet without skin
320 g strozzapreti
150 g vegetable broth
12 pumpkin flowers
2 fillets of anchovy in oil
grated pecorino cheese
laurel
salt
toasted hazelnuts
salmon eggs
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of salmon strozzapreti, courgette flowers and anchovy, check that there are no bones in the salmon fillet, then steam it, for a maximum of 6-7 minutes.
Chop up a bay leaf, remove the central coast, then whisk it together with the anchovy fillets, 2 tablespoons of grated pecorino cheese, the vegetable stock and a couple of tablespoons of oil, until you get an emulsion.
Boil the strozzapreti in salted boiling water, drain them al dente and sauté in a pan with the chopped salmon, the cleaned and chopped pumpkin flowers and the emulsion. Spread the strozzapreti on the plates and complete each with a teaspoon of salmon roe and 5-6 coarsely chopped hazelnuts.

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Pumpkin flowers: 10 quick and easy recipes – Italian Cuisine

Stuffed or fried or in pasta sauces, i courgette flowers they are delicious and tasty, however you decide to prepare them. Do you think their use in the kitchen is purely Italian: once again we saw each other at the table.

They can be harvested both from zucchini (and those that you normally find from the grocery store) and from pumpkins. I'm a versatile ingredient with a delicate flavor but tasty, a healthy and easily digestible food. And then with their intriguing appearance they can make each dish pleasant and colorful. Remember that you must deprive them of the bitter internal pistil with a small knife.

Sale & Pepe has chosen 10 quick and easy recipes for you to cook pumpkin flowers in simple and quick moves.

If you are in a hurry but still want to serve your guests with a refined and eye-catching savory pie, try the mini recipe quiche with pumpkin flowers and crescenza, with a crispy brisée pastry base and a creamy filling with strips of pumpkin flowers and crescenza cream and eggs. They are excellent warm or cold, combined with a salad of fresh tomatoes dressed with oil and basil.

To cheer up a buffet or a summer dinner with taste and delicacy, prepare the focaccia with stracchino cheese with zucchini flowers and anchovies: it's really easy to do and super tasty. Pumpkin flowers should be washed gently, or passed only with a damp cloth, and cut in half and deprived of stems and pistils.

Very easy, super fast to make but with guaranteed success, even the white pizza with pumpkin flowers won't let you down.

Don't miss the fried pumpkin flowers: try them in the recipe of the pumpkin flowers with anchovies, they are really tantalizing. Prepare the batter in which to dip the courgette flowers: mix 150 g of flour with 2 eggs and 4 egg yolks, 15 cl of milk, salt, pepper and the grated rind of a lemon. Let it rest covered for at least an hour. Before dipping the pumpkin flowers, just before frying, add the baking soda, which makes the batter softer.

You only need a few minutes to make pumpkin flowers a second intriguing and unusual, very light: i pumpkin flowers with shrimp they are stuffed, from raw, with ricotta, shrimp, minced cooked ham, grated Grana Padano cheese, salt and pepper. The cooking is steamed.

If not, have you ever tried pairing with béchamel? Kitchen i pumpkin flowers with ricotta baked: they are a delicacy.

Scroll through the recipes we have selected here for you and start with the one that most appeals to you. We are certain that you will slowly test them all.