Stuffed courgette flowers

Stuffed courgette flowers

Fior di zucchini ripieni

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 courgette flowers
275g ricotta cheese
nutmeg, freshly grated
bunch chives, chopped
1 egg, beaten
4 tablespoons parmesan, freshly grated
salt
pepper
4 tablespoons olive oil

Batter

Quantity Ingredient
2 eggs
55g plain flour
4 tablespoons cold water

Method

  1. First make the batter, beat the eggs lightly in a bowl, then stir in the flour evenly. Gradually add the water to make a smooth consistency. Set aside.
  2. Clean the courgette flowers carefully. Gently wash and dry the outside and make sure there are no insects inside. Prepare the filling by mixing together the ricotta, a pinch of nutmeg, chives, egg, Parmesan and some salt and pepper. Fill the flowers with spoonfuls of this mixture.
  3. Heat the olive oil in a large frying pan. Dip the flowers in the batter and fry them, a few at a time, in the hot oil until golden brown, turning from time to time. Drain on kitchen paper before serving.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again