This remarkable recipe captures the essence of Mediterranean cuisine, combining the tenderness of zucchini flowers, the creaminess of ricotta, and the savory notes of anchovies into a harmonious symphony of flavors.

How to Make It

1

Remove the stem or small tender zucchini from the flower. Then remove the fleshy and bitter pistil inside the corolla.

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2

Now remove the spiny leaves at the base of the flower. Finally, gently clean the petals with a damp cloth and set aside

3

Cut the anchovies into small pieces with a knife. Then place the ricotta in a bowl and add the anchovies, the parmigiano cheese and nutmeg to taste

4

Using a pastry-bag fill the zucchini flowers with the ricotta cream. Fill to just over half full, then twist the petal tips to close the flowers.

Place the stuffed zucchini flowers on a baking sheet lined with baking paper. Then brush them lightly with extra virgin olive oil. Finally, sprinkle with Parmigiano cheese and a little more oil.

5

6

Bake at 200°C (392°F) for 5-6 minutes. Then turn on the grill and leave the zucchini flowers in the oven for another 2 minutes. Serve the baked stuffed zucchini flowers hot or at room temperature.

FULL RECIPE ON recipesfromitaly.com