Serves 4
Celebrate spring with my stuffed baby zucchini and blossoms! An Italian classic that pleases both the eyes and taste buds!
Cooked with love by @silviacollocaofficial and made with the Essteele Nonstick Roaster.
Ingredients
- 12 zucchini with their flowers (inside stem removed)
- 300 gr of full fat ricotta
- 1 egg
- pinch of nutmeg
- 20 gr of freshly grated pecorino
- 3-4 chopped up mint leaves
- 4-5 anchovies, chopped up
- 1 chillie, finely chopped
- 2-3 tablespoons of extra-virgin olive oil
- salt for seasoning
- Bread for serving
Method:
- Preheat your oven to 200C (conventional) or 180C (fan forced)
- Line a baking dish with baking paper.
- Mix the ricotta, pecorino, egg, mint, nutmeg, chilli and anchovies in a bowl. Taste for salt and adjust accordingly. Spoon the mixture into the flowers, twist the petals to enclose it.
- Drizzle the olive oil over the flowers and the baby zucchini and bale for 20 minutes or until golden.
- Serve as it is or with crusty bread.