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Stuffed pumpkin flowers

in the Piedmontese way
Course Appetizer, Side Dish
Cuisine Italian
Keyword flowers, pumpkin, stuffed, zucchini
Total Time 45 minutes
Servings 15 flowers
Author Giulia Mairo

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 ยบ C

Notes

A crunchier alternative is breading with flour, egg and corn flour for polenta and frying.