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Stuffed Zucchini Flowers with Ricotta and Basil

Scale

Ingredients

Zucchini Flowers

Sauce

Additional Garnish Suggestions (pictured)

Instructions

Zucchini Flowers

  1. Using your fingers or long hobby tweezer (reserved for kitchen use) carefully remove the bulb of the flower by reaching into the flower and pulling it from the base. Try not to tear the flowers.
  2. Wash the flowers and drain thoroughly, using a colander.
  3. Sauté the onion in olive oil until soft.
  4. Add the zucchini, cook it also begins to soften, add the mint, salt and pepper.
  5. Reserve zucchini, allowing it to cool..
  6. Prepare the stuffing by mixing the minted zucchini, 1 TB of olive oil, 1 whole egg, chopped basil, nutmeg and ricotta cheese.
  7. Add the Parmigiano Reggiano to the mixture and blend.
  8. Add bread crumbs to the mixture and blend, season with salt and pepper to taste.
  9. Fill a pastry bag or plastic bag with the ricotta mixture.
  10. Open up the flowers with your fingers and fill them very carefully with the stuffing. Pinch or gently twist the top of the flower to hold the stuffing in.
  11. Arrange the flowers on a parchment lined, baking dish, drizzle with olive oil and season with salt and pepper.
  12. Sprinkle with lemon thyme, torn basil leaves and arrange the cherry tomatoes and sliced garlic around the flowers.
  13. Bake for 25-30 minutes at 350 degrees.

Sauce

  1. Combine, herbs, eggs, pine nuts, cheese, olive oil and lemon juice, season lightly with salt and pepper.

Serve

  1. Pour sauce on each of 4 plates or 1 large platter, arrange three zucchini flowers on each plate, slightly overlapping, garnish with a sprig of thyme or for a real WOW factor, as suggested below,
  2. garnish with a fresh thyme sprig or chives and sliver of onion.

Notes

Recipe Courtesy of Chef Richard Titi from Michelin Star, Ristorante Il Falconiere