Courgette flowers in the oven with ricotta and anchovies
INGREDIENTS (x 5 persons):
- - 10 big courgettes flowers
- - 200 g ricotta cheese
- - 3 tablespoons of grated Parmesan
- - 3 tablespoons of plain breadcrumbs
- - extra-virgin olive oil
- - black pepper
- - 3 anchovies, in oil
WHAT TO DO:
- 1. Before you start, warm up the oven at 160°C.
- 2. Wash the courgette flowers under running water, making sure not to break them – they are fragile! Discard the central pistil of each flower and place it to drain in a colander.
- 3. In the meanwhile, mix the ricotta cheese with the Parmesan in a deep bowl and add some black pepper. Cut the anchovies in small pieces.
- 4. Take one flower at a time and fill it with a little piece of anchovy and 2-3 teaspoons of ricotta mix.
- 5. Then close the stuffed flower with you hands by putting together the flower petals tips. Place the flowers on an oiled baking tray.
- 6. When finished with all the flowers, spread on top of them some breadcrumbs with a sprinkle of parmesan and a drizzle of olive oil.
- 7. Cook the flowers in the oven for about 10 minutes. Switch the oven to ‘grill’ and make them take some colour, which takes a few extra minutes. Eat them warm.
- This recipe is a lighter version of a traditional Roman starter. The dish is done by using mozzarella cheese instead of ricotta. It also uses ‘pastella’ (a kind of flour-basted mix) to fry. Different but delicious anyway!