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Stuffed Zucchini Flowers
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Submitted by:
Adam |
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The Stuffed Zucchini Flowers are a great appetizer for any occasion. |
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INGREDIENTS:
- 2 pound(s) , ricotta cheese
- 10 ounces , lean ground pork
- 3 whole , eggs
- 30 whole , fresh zucchini flowers
- 1 whole , garlic clove
- 1/4 cup(s) , olive oil
- 2 tablespoon(s) , parsely fresh chopped
- 1 tablespoon(s) , basil fresh chopped
- 1 to taste , salt and pepper
- 1 pinch , red pepper
- 3 tablespoon(s) , butter
- 1 to taste , parmesan cheese
- 9 tablespoon(s) , tomatoes crushed
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| Instructions: |
Combine the ricotta cheese, meat, and eggs in a bowl and mix well. Remove the pistils and small green outer leaves from the flowers. Stuff the flowers with the cheese mixture and fold the leaves in. Coat the closed end of the flower with flour.
Prepare the sauce:
Thinly slice the garlic. Heat half the butter in a heavy skillet over moderate heat. Fry the garlic, parsley, basil, salt, pepper, and red pepper. Add the tomatoes to the mixture and stir well. In another skillet, heat the oil and remaining butter over medium heat. Place the zucchini flowers in the pan. After a minute, lift each zucchini flower by the stem to ensure they do not stick to the pan. Continue to cook for another 2 minutes.
Carefully transfer the flowers to the pan with the sauce. Spoon the sauce over them. Simmer, covered, very gently, for 20 minutes. Transfer the flowers to a serving plate. Spoon the sauce over and garnish with parsley. Serve at once.. |
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