ZUCCHINI FLOWERS STUFFED WITH RICOTTA AND SALMON


ZUCCHINI FLOWERS STUFFED WITH RICOTTA AND SALMON

 peppe57
  • Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Servings: 12

Recipe created last night (friends for dinner) as an appetizer – hot finger food.

INGREDIANTS

  • 1,5 kg courgette flowers
  • 500 gr ricotta
  • 200 gr smoked salmon
  • pack of salmon cream
  • butter
  • 4 – 5 tablespoons bechamel

INSTRUCTIONS

  1. Carefully clean the courgette flowers, remove the central pistil and leave them the stem so that each diner can serve himself with his hands.
  2. Mash the ricotta with a fork and add 1 – 2 tablespoons of hot water to make it very creamy. Alternatively, you can blend it in the mixer so that the result is a velvety one.
  3. Incorporate the salmon cream into the ricotta.
  4. Chop the smoked salmon as thinly as possible and add it to the ricotta too.
  5. Now spread the courgette flowers and with the help of a pastry bag (I use the disposable ones) fill each flower with the ricotta and salmon mixture.
  6. Place them gradually in a baking dish (of those suitable for passing from the oven to the table) greased with butter.
  7. Arrange a few knobs of butter on the stuffed flowers and bake at 180 degrees for 10 – 12 minutes or at least until you notice that the flowers are slightly wilted.
  8. Remove from the oven, let it rest for a few minutes and serve lukewarm.

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