The pretty zucchini flowers are starting to bloom on the stalls of your greengrocer.<\/p>\n
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 \u00a0recipe, very simple to make, which will create a sensation for your guest as a starter or as an accompaniment to fish or shellfish.<\/p>\n
For 4 people :<\/em><\/p>\n 12 zucchini flowers<\/em><\/p>\n 50 g parmesan<\/em><\/p>\n 200g ricotta<\/em><\/p>\n 3 sun-dried tomatoes<\/em><\/p>\n 3 cloves of garlic<\/em><\/p>\n 12 basil leaves<\/em><\/p>\n a dash of olive oil<\/em><\/p>\n salt, freshly ground pepper<\/em><\/p>\n <\/p>\n In a salad bowl, place the ricotta. Press the \u00a0garlic, choppe the \u00a0basil, cut into strips \u00a0the 3 sun-dried tomatoes and place \u00a0the grated parmesan. Mix them al together. Adjust the seasoning with salt and pepper.<\/p>\n Gently take the flowers one by one. Take out the pistil and delicately using a small spoon, stuff them with the preparation.<\/p>\n Take a pan, put the olive oil.<\/p>\n Once hot, brown them until you get a nice golden color.<\/p>\n Serve warm.<\/p>\n <\/p>\n 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.<\/p>\n It was thanks to the Spanish that it got into Europe.<\/p>\n 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.<\/p>\n In the middle of the XXth century, the word \u00ab\u00a0courgette\u00a0\u00bb made its entry in the French language. Previously it was called \u00ab\u00a0Italian squash\u00a0\u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"Let’s go !<\/h4>\n
The story of the zucchini<\/h4>\n