Stuffed Zucchini flowers (Fiori di zucca farcito?)

[Kahrs]

Stuffed Zucchini flowers (Fiori di zucca farcito?)

This is a quintessential summertime dish. You have to be able to acquire fresh zuke flowers, preferably from a grizzled Italian man from Calabria.

• 1/2 c ricotta
  
• 1 egg
  
• ground pepper
  
• grated parmesan and pecarino romano
  

Mix the ricotta with the egg well; then grind in some fresh pepper and then the grated cheese. The texture should not be too runny. Meanwhile, extract the stamins from the flowers --- this is probably not necessary but I do it -- the petal may break -- don't worry. Then, using a small spoon (like a 1/2 teaspoon), spoon the cheese and egg mixture into the flowers.

You should also have a very fresh tomato sauce ready. Add a chiffonade of basil to it. Then, heat up a frying pan, add olive oil then fry the flowers. If you are ambitious, you could coat them in flour; most of the time I don't bother. Fry them until they turn lightly brown and then turn them. This takes no longer than 5 minutes. Serve with the aforementioned fresh tomato sauce.

Keywords: Appetizer, Dinner, Easy, Cheese

( RG1124 )