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THE Stuffed Pumpkin Flowerslet’s face it, they are one of the many masterpieces of Italian cuisine.
In itself the flower presents itself as a beautiful ingredient to look at and to bring to the table, but stuffed inside and then battered and fried it becomes pure poetry.
The only dilemma remains how to fill it. Here are some ideas for you, but first, some advice for cleaning courgette flowers well.
How to clean courgette flowers
Before even moving on to the flower cleaning, choose them well because they must be beautiful, fresh and rigid. Damaged and slightly mushy petals are absolutely not good for frying.
When you have found a perfect product, proceed as follows: open the petals without breaking them and remove the pistil inside. Some say that it is not necessary, but in my opinion it is a step that must be done for the success of the dish.
Then wash the flowers well under a jet of cold water that is not too strong.
Place them on a clean cloth and pat them dry.
At this point they are ready to be cooked and stuffed.
4 recipes for stuffing courgette flowers
1. Courgette flowers stuffed with anchovies and mozzarella
Ingredients
- Courgette flowers (about 15)
- 15 anchovies in oil
- 200 g of mozzarella
- 330 ml of lager beer
- 200 g of 00 flour
- 1 egg
- Salt to taste
- pepper as needed
- seed oil for frying to taste
Method
- First of all remove the pistils inside the flowers without breaking the petals and the base.
- Place a small piece of mozzarella cheese it’s a’anchovy and close the petals by joining the tips together and turning them to seal them.
- Separately, prepare a batter by beating an egg and then adding the cold beer and the sifted flour. Season with salt and pepper and immerse the flowers one at a time, draining the excess batter.
- Fry in oil of boiling seeds just long enough to make the batter golden and crunchy.
- Drain on frying paper, season with salt and consume immediately.
2. Courgette flowers stuffed with ricotta
Another super tasty recipe that I want to recommend is a basis of ricotta.
Prepare one cream whipping the ricotta with the whisk together with a drizzle of oil, salt and pepper and the grated lemon zest.
You can also add in this case the anchoviesor simply herbs mixed chopped with a knife such as basil, mint, parsley and marjoram.
For a filling that remains compact when cooked, I suggest adding an egg.
These courgette flowers can also be cooked simply in the oven inside a baking dish, seasoned with a little oil and salt, at 180° for 20 minutes.
Cooking in a pan is equally good, but as it is a very delicate ingredient, you must be careful not to move them too much.
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