Stuffed pumpkin flowers have a rich history in both Italian and French Riviera cuisines, showcasing the culinary traditions of these regions. "Fiori di Zucca Ripieni" in Italian or "Fleurs de Courgettes" in French, today we will share the most traditional recipe with you.
Stuffed Pumpkin Flowers (Fiori di Zucca Ripieni / Fleurs de Courgette Farcies)
Ingredients:
12 fresh pumpkin (or zucchini) flowers
1 cup ricotta cheese (or fresh goat cheese for a French twist)
1/4 cup grated Parmesan cheese (optional)
1 clove garlic, minced
1 tablespoon fresh basil, chopped (or thyme for a French twist)
Salt and pepper to taste
1 egg (optional, helps bind the filling)
1 cup flour
1 cup sparkling water (or cold water)
Olive oil for frying
Instructions:
Prepare the Flowers:
Gently wash the pumpkin flowers and remove the stamens from inside. Be careful not to tear the delicate petals. Pat dry with paper towels.
Make the Filling:
In a bowl, mix the ricotta cheese, grated Parmesan (if using), minced garlic, chopped basil (or thyme), salt, pepper, and the egg (if using). Stir until well combined.
Stuff the Flowers:
Using a small spoon or a piping bag, carefully fill each flower with the cheese mixture. Close the petals gently to seal the filling inside.
Bake the Flowers:
bake the stuffed flowers in the oven at 375°F (190°C) for about 15-20 minutes.
Serve:
Serve the stuffed pumpkin flowers warm, garnished with a sprinkle of sea salt and a drizzle of olive oil.
Tips:
Ensure the flowers are as fresh as possible for the best flavor and texture.
Feel free to experiment with different fillings, such as a mixture of mozzarella and anchovies for an Italian twist or a blend of herbs and spices for a more aromatic filling.
Enjoy your delicious stuffed pumpkin flowers!
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