Stuffed Zucchini Blossoms
Ingredients
- Ingredients
- 8 Zucchini flower (with baby zucchini)
- 8 Chives
- 80 grams Long grain rice (wild rice)
- 1 shallot
- ½ bunch Dill
- ½ bunch mint
- 200 milliliters Vegetable broth
- 8 Tbsps Tomato paste
- 2 Tbsps olive oil
- salt
- peppers
- mint (for garnish)
Preparation steps
To prepare the flowers, trim insides, leaving only petals remaining.
Carefully remove the small green sepals below the petals. Rinse blossom carefully in a bowl of cold water and drain.
Cook rice for filling according to package directions. Peel the onion, halve and dice finely.
Rinse herbs, shake dry and chop very finely.
Mix rice with tomato paste, olive oil, herbs and spices. Season with salt and pepper to taste. Blanch chives in boiling salted water, rinse and pat dry.
Spoon 1-2 tablespoons of filling in each flower.
Tie blossom edges carefully together with chives. Pack stuffed blossoms tightly in a pot, pour in broth to cover the bottom of the pan and steam about 15 minutes on medium heat.
To serve, carefully lift blossoms out of the cooking liquid and place on plates. Garnish with mint.
