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.
12 Flowers pumpkin
500 gr Ricotta cheese
20 gr Basil
a.r. Grated cheese
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.
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 trays and grills