Ingredients
- 12 zucchini flowers
- 200gr ricotta cheese
- 100gr Parmigiano Reggiano
- 7-8 anchovies fillets
- Extra virgin olive oil
- Salt
Preparation of the recipe
1
Clean the zucchini flowers and remove the pistil; gently wash with water.
2
Mince the anchovies.
3
In a bowl, mix the ricotta cheese with Parmigiano Reggiano and the anchovies.
4
Fill the zucchini flowers with the mix, usign a sac-a-poche.
5
Lay the stuffed zucchini flowers on a tray with a drizzle of olive oil and add some grated Parmigiano.
Bake the zucchini flowers for 5-7 minutes in pre-heated oven at 200° until gratinated. Serve.
