Zucchini flowers stuffed with ricotta with fresh broad beans
A dish for celebrating summer: zucchini flowers filled with ricotta, served with broad beans and delicious spicy pancetta.
20 Minutes
4 People
Ingredients
| Ingredients List |
|---|
| 12 zucchini flowers |
| 50 g of Diced Spicy Pancetta |
| 200 g Buffalo Ricotta |
| 30 g grated Parmigiano Reggiano |
| 150 g fresh shelled broad beans |
| 1 clove of garlic |
| Extra virgin olive oil |
| Salt and Pepper |
A delight typical of summer: zucchini flowers stuffed with fresh ricotta served with scalded broad beans and spicy pancetta. The recipe is suited to all occasions, one being pampering yourself with a cuddly lunch or dinner. Stuffed zucchini flowers can be served as an appetizer for a leisurely lunch in your home garden. Your friends with love them as an aperitif and why not also serve them for Sunday brunch?
The Recipe:
- Scald the broad beans in boiling water, drain and cool them right away in very cold water.
- Peel off the outer skin of the broad beans and set them aside.
- Gently rinse the zucchini flowers and pull out their pistil.
- Mix the ricotta with salt, pepper, parmesan and a little oil in a bowl and then, with the help of a pastry bag, stuff the flowers with the ricotta filling.
- Arrange the stuffed flowers in an ovenproof dish with a glass cup of water and a little oil.
- Cover the ovenproof dish with tinfoil and cook for 5 minutes in a hot oven at 200° C.
- In the meanwhile fry the pancetta with oil and garlic, add the broad beans and then lightly flavor with salt and pepper.
- Serve the stuffed flowers on a bed of broad beans and pancetta.
