Stuffed courgette flowers

A recipe from Recipes from an Italian Summer

Preparation: 15 minutes

Serves: 4 people


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



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.