Pumpkin Stuffed Baked flowers
4 Guests
1 10 hours and minutes
Medium difficulty
Ingredients:
16 courgette flowers
4 medium potatoes
150 g green beans
150 g courgettes
5 tablespoons of grated Parmesan cheese
1 egg + 1 yolk
2 tablespoons of chopped mint
Basil, marjoram, thyme
1 clove of garlic
100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
Olive Oil F.lli Amoretti di Lorenzo
Sale
Pepe
Preparation:
Boil the vegetables in salted water, pass them through a potato masher and a vegetable mill, collect the purée in a saucepan. Allow to dry a little over low heat. Put in a bowl and mix in the grated Parmesan, chopped mint, marjoram, basil, thyme, 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, salt and pepper. When the mixture is warm, add the egg and the yolk and mix well.
Distribute the mixture in the courgette flowers, previously washed. Arrange them in a round baking pan greased with a drizzle of Olive Oil F.lli Amoretti di Lorenzo. Sprinkle the flowers with a drizzle of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and bake in a preheated oven at 180 degrees for 25 minutes. Serve hot or cold.
