This tasty dish can be both an appetizer and a first course. Zucchini flowers are a true yummy in the Tuscan tradition. Baked in the oven or fried they are very often on our tables.
AuthorToscane DI GustoCategoryAppetizers, First CourseDifficultyBeginner
15 zucchini flowers
100 g ricotta cheese
1 spoon of grated parmesan cheese
1 spoon of grated pecorino cheece
⅞ basil leaves
black pepper
olive oil
1
Put the ricotta in a sieve with a weight on it so that the excess serum can come out.
Chop the basil and add the grated cheeses together with the ricotta, then add a little pepper to this mixture. Remove the pistil from the pumpkin flower and fill the flowers with the ricotta cream.
2
Lay the flowers on the baking paper that you have spread on a baking sheet.
Add a little oil and bake the flowers at 230 ° C for 15 minutes.
Ingredients
15 zucchini flowers
100 g ricotta cheese
1 spoon of grated parmesan cheese
1 spoon of grated pecorino cheece
⅞ basil leaves
black pepper
olive oil
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