Golden petals cradle a creamy treasure in this stunning dish that transforms humble garden ingredients into an edible masterpiece. The combination of creamy ricotta, salty salami, and melted provola cheese creates a symphony of flavors, while a golden parmesan crust adds the perfect finishing touch.
The beauty of this dish lies not only in its stunning presentation but also in its versatility. They can be served as an elegant antipasto, a light lunch with a fresh salad, or even as a sophisticated side dish for grilled meats or fish.
What are Zucchini Blossoms?
Zucchini blossoms are the bright yellow-orange blooms that grow on zucchini plants. These edible flowers have been treasured in Mediterranean cuisine for centuries, particularly in Italian cooking where they're considered a seasonal delicacy.
In Italy, stuffed zucchini blossoms are a beloved summer tradition, often found in Roman trattorias and home kitchens throughout the country. The flowers are typically harvested in the early morning when they're fully open and at their freshest. Male flowers, which grow on long stems, are preferred for stuffing as they're larger and don't affect fruit production when picked.
Pro Tips for The Best Stuffed Courgette Flowers
- Timing is everything, so use the flowers on the same day you pick or purchase them, as they wilt quickly. When selecting flowers at the market, choose ones that are firm, bright in color, and free from brown spots or wilting edges.
- Before stuffing, gently remove the pistil (the fuzzy center) from inside each flower, being careful not to tear the delicate petals.
- A light rinse under cold water followed by gentle patting dry with paper towels will remove any dirt or insects. Don't oversoak them, as the petals will become too fragile to handle.
- The salami should be finely diced to distribute evenly throughout the mixture, and the provola cheese should be grated or cut into small cubes for the best melting results.
Frequently Asked Questions
Can I Use Different Cheeses in the Filling?
While ricotta and provola create an authentic Italian flavor, you can substitute with other cheeses. Fresh goat cheese works beautifully in place of ricotta, while mozzarella, fontina, or even gruyere can replace the provola. Just ensure any substitute cheese melts well and complements the other flavors.
How Do I Know When the Zucchini Blossoms are Properly Cooked?
The flowers are done when the petals are golden and slightly crispy at the edges, and the cheese filling is bubbling and melted throughout. This typically takes 8-12 minutes at 180°C, depending on the size of your flowers.
Can I Make These Without Meat?
For a vegetarian version, simply omit the salami and add finely chopped herbs like basil, oregano, or chives to the ricotta mixture. Sun-dried tomatoes, pine nuts, or sautéed mushrooms also make excellent meat substitutes that add flavor and texture.
Can I Prepare These in Advance?
While best served immediately, you can stuff the flowers up to 2 hours ahead and refrigerate them covered with a damp paper towel. However, don't bake them until ready to serve, as they lose their crispy texture when reheated.
How to Store Zucchini Blossoms
Fresh zucchini blossoms are highly perishable and should ideally be used within 24 hours of picking or purchasing. Store them in the refrigerator wrapped gently inside a perforated plastic bag to maintain humidity while allowing air circulation.
If you have leftover stuffed and baked blossoms, store them in the refrigerator for up to 2 days in an airtight container, although they won’t maintain their crispy texture.
Ingredients
How to Make Baked Zucchini Blossoms Stuffed with Ricotta
Combine the well-drained ricotta cheese with the finely diced salami and grated provola cheese. Season generously with pepper and mix gently until all ingredients are evenly distributed. Taste and adjust seasoning as needed.
Combine the well-drained ricotta cheese with the finely diced salami and grated provola cheese. Season generously with pepper and mix gently until all ingredients are evenly distributed. Taste and adjust seasoning as needed.
Carefully clean the courgette flowers and using a piping bag or small spoon, fill each courgette flower with the ricotta mixture. Gently twist the top of the petals together to seal in the filling.
Carefully clean the courgette flowers and using a piping bag or small spoon, fill each courgette flower with the ricotta mixture. Gently twist the top of the petals together to seal in the filling.
Arrange the stuffed flowers in a single layer on a lightly oiled baking dish and drizzle olive oil evenly over the flowers and sprinkle parmesan. Place the baking dish in the preheated oven and bake for 8-12 minutes. Remove from the oven and let cool for 2-3 minutes before serving.
Arrange the stuffed flowers in a single layer on a lightly oiled baking dish and drizzle olive oil evenly over the flowers and sprinkle parmesan. Place the baking dish in the preheated oven and bake for 8-12 minutes. Remove from the oven and let cool for 2-3 minutes before serving.
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