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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