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Ingredients
Stuffed Zucchini Blossoms with Tomato Sauce and Basil Rice
- For the stuffed zucchini blossoms
- 12 Zucchini flower (with fruit)
- 250 grams Veal shank
- 1 onion
- 1 tsp clarified butter
- 200 grams Whipped cream
- 1 egg
- salt
- peppers
For the stuffed zucchini blossoms, open the zucchini blossoms and carefully remove the stamps with a knife. Peel the onion, chop finely, fry in butter, and let cool.
Puree the veal with a flash Hacker finely, and mix in the cream, egg, fried onion, and season with salt and pepper. Pour the veal mixture into a pastry bag and pipe out the mixture into the zucchini blossoms, finish with a small rotary movement.
Slit the zucchini fruit and press flat. Place a steamer into a pot filled with water up to 2 cm (approximately ¾ inch) high. Put the stuffed zucchini blossoms and fruit into the steamer and steam covered for 8 minutes over medium heat.
Cook the rice according to package directions. Chop the basil leaves finely, add to the rice, and season with salt.
For the sauce, heat the tomatoes with olive oil, and season with salt and pepper. Spread the sauce on plate, put the steamed zucchini blossoms over and serve with basil rice.
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |