The pretty zucchini flowers are starting to bloom on the stalls of your greengrocer.
But we often wonder how to prepare them? Today we share with you a delicious way we cook them in Provence.. Here is the recipe for zucchini flowers stuffed with ricotta. An aromatic recipe, very simple to make, which will create a sensation for your guest as a starter or as an accompaniment to fish or shellfish.
For 4 people :
12 zucchini flowers
50 g parmesan
3 sun-dried tomatoes
3 cloves of garlic
12 basil leaves
a dash of olive oil
salt, freshly ground pepper
Let’s go !
In a salad bowl, place the ricotta. Press the garlic, choppe the basil, cut into strips the 3 sun-dried tomatoes and place the grated parmesan. Mix them al together. Adjust the seasoning with salt and pepper.
Gently take the flowers one by one. Take out the pistil and delicately using a small spoon, stuff them with the preparation.
Take a pan, put the olive oil.
Once hot, brown them until you get a nice golden color.
The story of the zucchini
Zucchini is native to Central America. Long before our era, in the Paleolithic era, the ancestor of zucchini was already picked, in the region of Mexico and Guatemala.
It was thanks to the Spanish that it got into Europe.
Then it was in the 18th century that the zucchini was born. Indeed the Italians decided to pick the squash before maturity. Which gave the zucchini.
In the middle of the XXth century, the word “courgette” made its entry in the French language. Previously it was called “Italian squash”.