Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

A beautiful flower growing from the zucchini plant.

Stuffing Zucchini flowers

Try not to crowd them.

Stuffing these beautiful flowers is a delicasy

If you are lucky enough to find these at farmers markets, grab them quick....and make them quick before they wilt.

My dear friend surprised me with them and asked if I would stuff them to have as our appetizer for lunch. 

Here's what you need:

7- 10 zucchini flowers, stems removed

Wash gently, removing any little bugs crawling inside.....dry gently.

In a bowl combine:

1/2 cup flour

1/4 cup grated parmesan cheese

Salt and pepper to taste

2 TBS milk

1 egg

Whisk the egg till frothy. Add flour, cheese, salt and pepper. Set aside to rest.

In small bowl add:

1/2 cup whole milk ricotta

1/2 cup chopped mozzarella

3-4 fresh basil leaves, chopped

1/4 cup parmesan cheese

Salt and pepper to taste

In large skillet, add about 2 inches of canola oil. Prepare the blossoms.

Open each flower completely. Place one TBS of filling in the base of the flower. Carefully pull the petals together and treat it like you're shampooing your hair into a peak.

 

 

 

 

 

Combine the petals to hold the stuffing

Arrange all filled blossoms in a dish. Carefully place in heated oil and fry until they are golden in color, but not burnt.

Enjoy as an appetizer. You can serve with a small dish of marinara sauce for dipping.

The work is worthwhile.

Buon Apettito!