Serves 2
- 6 zucchini flowers fresh
- 1 zucchini media
- 250 gr. Ricotta
- 50 gr. grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 1 tablespoon chopped chives
- 1 tablespoon chopped marjoram
- 4 teaspoons extra virgin olive oil
- 1 teaspoon fresh marjoram leaves
- salt
- white pepper or red pepper
Preparation
Remove the pistils from zucchini flowers without breaking the flower.
chop the zucchini mince them finely in a food processor.
Mix the chopped zucchini, chives and chopped marjoram, 1 teaspoon of olive oil, 1 tablespoon grated Parmesan cheese and breadcrumbs to add salt and pepper until the mixture is creamy.
stuff the flowers so you can bring the ends to close them.
Line a baking sheet with parchment paper and lay the flowers next to each other, drizzle with a little olive oil and sprinkle with grated Parmesan kept apart and place the chopped marjoram leaves broadcaster
Bake in preheated oven to 180° C 15 minutes.
serve hot.
Recommended wine: Pinot Grigio