Stuffed zucchini flowers
Recipe from Stefano Faita
Ingredients
6 Portions
6 zucchini flowers
100g ricotta
3 tbsp olive oil
1 tbsp chopped chives
Salt and pepper
Method
In a bowl, mix ricotta, 1 tablespoon of olive oil, chives, salt and pepper. Set aside.
Take a zucchini flower, gently open and remove the pistil in the center. The pistil is bitter.
Repeat with each flower.Stuff each flower with the ricotta mixture.
Heat a pan with 2 tablespoons olive oil, add the flowers and cook them 5 to 6 minutes or until golden.
Serve immediately.
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