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clafoutis salty zucchini, basil and ricotta stuffed zucchini flowers ...

clafoutis salty zucchini, ricotta and basil

certainly will be the last! And were not the protagonists of our small garden. But you could imagine. Have made their views of love. Or not-love. Have conspired in a meeting of vegetables. Have guessed that the index of their choice in our family is low ... And have his revenge. Despite a compact.
And their glorious return to the top of the towers of the taste buds, I decided to make them as key elements in this dish.
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in handfuls and spoons

zucchini flowers stuffed with handfuls and spoons ...

intense ... A ray of sunshine in the morning. The basket full of yellow flowers reminiscent of a choir. Each to his seat, looking out in an orderly fashion, with innate composure .

And then all lined up like so many tin soldiers, shot glasses in the baba! Yes, washed free from pistil, supported in the mold ... still as a flower!

The dough is double and two-tone. The first red, spicy and strong. The second light, delicate and fluffy. And then you overturn the tepid dish ...

While sinking a fork into the pot I heard him say "They look like wool hats" ...

The doses are the ones that I like. Without balance, the spoonful, by the handful, eye ... at your own risk.

Ingredients:

• zucchini
• a handful of fresh basil
• a fresh red onion
• a handful of chopped parsley
• two cloves of crushed garlic with premiaglio
• a fresh ripe tomato
• four tablespoons of fresh ricotta
• two eggs salt & pepper extra virgin olive oil

In a pan prepare a nice soft fried with onion, garlic , parsley and basil, cook slowly and add the zucchini, cut into small cubes. Peel the tomatoes ripe and cut into small pieces and add to the mixture of the pan. Season with salt & pepper and leave on medium heat for 15 minutes. Meanwhile break the eggs in a bowl and add the ricotta, beat with a hand whisk to incorporate air.

With a mixer, chop roughly and red fill the dough for 3 \\ 4 of the zucchini flowers. Allow the mixture and add the chilly clear. If the petals seem to rebel against the closure, help them with half a tablespoon of dough clear ...

Put the zucchini flowers in a preheated oven at 200 ° C for about 15 minutes. After the first ten check that do not burn on the bottom of the cups. Add a teaspoon of extra virgin olive oil ...

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bouquet of flowers from the garden zucchini or surprises ...

bouquet of flowers from zucchini or surprises of the garden ...

fiori.Spiccavano Monday morning with the delightful cool of the morning, under the olive trees, umbrella. A basket of fragility light, the flash of emotions ... and their story begins from here ...

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Bean Hummus zolfini

Bean Hummus zolfini

And I finished the cream of sesame. Just two tablespoons in the bottom of the can. But that's okay ... I already noted for the next spending. Thinking about it the last jar is finished quickly. The presence of hummus on our table is almost constant. In place of main dishes. With cheerful basket of bread. And bread. In accompaniment to dishes of fresh raw vegetables. A handful of beans zolfini is an excellent source of energy, fiber and minerals. Precious "balls" yellow, golden and tender. For the procedure to cook, read here .

ingredients

• zolfini 230 g of boiled beans (the equivalent of a can of beans)
• 2 tablespoons tahini
• one, two cloves of garlic (crushed with the private soul and premiaglio)
• salt & pepper
• the juice of a lemon pepper

Drain the beans from cooking liquid with a slotted spoon. Combine all the ingredients to the bowl of a mixer and whisk until thick and creamy smooth. Serve chilled!

The bread basket of shining new. The hummus is to experiment. Crostini with olive oil, breadsticks cereal, crushed rosemary, and Moroccan bread this time. The idea comes from here. Thanks Sabrina ...