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Ingredients
Zucchini Blossoms with Vegetable Filling
- Ingredients
- 200 grams starchy potatoes
- salt
- 100 grams green Beans
- 1 garlic clove
- 3 Anchovy fillet
- 1 Tbsp Caper
- 200 grams Ricotta cheese
- 1 egg
- 2 Tbsps finely chopped Fresh herbs (Parsley, basil and thyme)
- 2 Tbsps grated Parmesan
- freshly ground peppers
- 8 Zucchini flower (with small zucchini)
- 2 Tbsps olive oil
- 400 grams Cherry tomatoes
- 150 milliliters dry white wine
Peel the potatoes, rinse, chop and cook until soft in boiling salted water for about 15 minutes. Trim the green beans, rinse and blanch for about 10 minutes in salted water. Rinse in cold water, drain well and chop.
Drain the potatoes well and let evaporate. Peel garlic and chop finely. Pat the anchovies and the capers dry and finely chop. Add with the well-drained ricotta in a bowl. Squeeze the potatoes and stir until smooth with the egg. Mix in the beans, garlic, anchovies, capers, herbs and Parmesan and season well with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
Remove the pistils and the stamens inside the zucchini flowers and rinse. Fill the flowers with the vegetable mixture and carefully fold together the flower tops. Oil a baking pan (or 4 small pans). Rinse the tomatoes, drain and place beside the zucchini blossoms. Place any remaining filling in the pan. Drizzle with oil, season with salt and pepper, pour in the wine and cook in the oven until golden brown, about 25 minutes.
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |