Fiori di Zucca Ripieni di Villa Elia

Fiori di Zucca Ripieni di Villa Elia

(Stuffed courgette flowers)

Ingredients (for 4 people)
12 courgette flowers
2 boiled potatoes
1 handful of grated pecorino cheese and 1 of Parmesan
1 teaspoon of marjoram
A few spoons of breadcrumbs
A little CAZZETTA Extra virgin olive oil
1 egg

Mash the boiled potatoes and add the grated cheese, the marjoram and the beaten egg, mixing well. Fill the courgette flowers with the mixture, place in a baking tray, sprinkle with breadcrumbs and drizzle with olive oil. Then place in a medium-hot oven until the breadcrumbs are toasted and crunchy.

This recipe is reproduced with the kind permission of Raffaella Curiel, whose book, Lo Stile in Cucina, includes the above recipe, dedicated to Villa Elia


Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes