Stuffed courgette flowers

A recipe from Recipes from an Italian Summer
Share
Stuffed courgette flowers
Stuffed courgette flowers

Preparation: 15 minutes

Serves: 4 people

Ingredients:

200g (7oz) robiola or other soft cheese, cut into pieces

200g (7oz) Gorgonzola cheese, crumbled

3 gherkins (dill pickles), drained and chopped

1 egg yolk

12 courgette (zucchini) flowers, trimmed

salt

Method:

Put the cheeses in a bowl and beat with a wooden spoon until smooth.

Stir in the gherkins and egg yolk and season with salt. Mix carefully.

Fill the courgette flowers with the cheese mixture, arrange them on a serving dish in the shape of a star and serve.


You May Also Like


Related



ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more