Stuffed pumpkin gratin flowers
Pumpkin flowers are an appetizer that are becoming more and
more popular in the kitchen because it is a tasty and colorful dish to bring to the table.
Easy to prepare and light to taste, thanks to this gratin and baking receipt.
1h
4 people
Ingredients for biscuits
12 Flowers pumpkin
2 Zucchini
500 gr Ricotta cheese
20 gr Basil
a.r. Salt
a.r. Grated cheese
Procedure
Start with the preparation by chopping the basil very finely.
In a bowl mix the ricotta cheese with the basil and a little salt.
Once softened and blended, put the mixture into a sac-a poche and
start filling the pumpkin flowers one by one.
Bake-in following the table in baking pan coverede with baking paper.
Afterwards cut the zucchini, then grill baked following the below table.
Chef tips
Choose pumpkin flowers with a nice bright color and with tense petals (not curled or shriveled).
Clean them carefully eliminating the stem, internal pistil and external filaments.
For a tastier but more caloric recipe, you can add mozzarella cubes, smoked pancetta or
some anchovies to the filling.
Recommended ovens
Recommended trays and grills
