Stuffed pumpkin flowers
The pumpkin flowers («Fiur pien-e» in Piedmont), tasty and colorful, give an extra touch to every dish.
They grow on the zucchini as well as on the pumpkins, they have elongated petals of an orange yellow colour and big pistils inside.
The flowers of pumpkin are typically spring and are found on the market attached to zucchini or collected in bunches.
To be sure of their freshness, choose firm, turgid flowers, with a bright colour and with consistent and semi-open petals.
You will find in the notes a tasty variant.
Stuffed pumpkin flowers
in the Piedmontese way
Servings 15 flowers
Ingredients
- 15 flowers of pumpkin
- 1 Kg Seirass (typical Piedmontese cheese similar to ricotta)
- 4 eggs
- salt
- nutmeg
- pepper
Instructions
- Clean the zucchini flowers, remove the green filaments on the sides and the pistil in the center.
- Mix the seirass or ricotta well drained from its liquid (to be able to remove the liquid optimally put it in a clean kitchen cloth and press it) with the eggs, salt, pepper and add the nutmeg.
- Fill the zucchini flowers and close them by wrapping on itself the terminal part of the flower.(the filling of a flower weighs about 80 g)
- Brush with extra virgin olive oil and bake in the oven at 180 º C
Notes
A crunchier alternative is breading with flour, egg and corn flour for polenta and frying.