Flow rate
Second courses
Duration
30 minutes
Difficulty
Easy
Ingredients
- 10 courgette flowers
- 100 g of Losa d'antan Occelli®
- 50 ml cooking cream
- Fresh parsley to taste
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
Stuffed and baked courgette flowers are a tasty and light dish, perfect as a second course or as a side dish.
Baking them makes them very healthy and digestible: furthermore, even without frying and breading, these flowers are still very tasty. Stuffing them with Losa d'antan Occelli®, a cheese perfect for fillings thanks to its soft consistency and buttery flavor, the result is guaranteed!
Procedure
First prepare the courgette flowers by removing the stem and the pistil inside each one. Clean them delicately by wiping them with damp paper.
Then prepare the filling. Grate the Losa d'antan (or cut it into small pieces) and add the cream. Also add the finely chopped parsley. Mix well, season with salt and pepper to taste and mix again to combine everything.
Now, using a teaspoon, stuff the courgette flowers with the mixture you just prepared.
Line a baking tray with parchment paper and arrange the stuffed courgette flowers on it. Drizzle with extra virgin olive oil and bake in a preheated oven at 180ºC for about 10 minutes.
Serve them warm!
