ANCHOVIES STUFFED PUMPKIN FLOWERS RECIPIE
How to make Stuffed pumpkin flowers with Benvolio's Organic Pumpkin Seed Oil: Here's a simple yet appetizing recipe:
Ingredients
- 12 Pumpkin Flowers
- 300 grams Ricotta Cheese
- 60 grams Dried Tomatoes
- 5/6 Anchovies in oil
- 2 Eggs
- 1 cup Breadcrumbs
- ¼ cup Benvolio's Organic Pumpkin seed oil
- Salt & Pepper to taste
Instructions
- Immerse the sun-dried tomatoes in hot water for at least 30 minutes to rehydrate them.Then, rinse them repeatedly to remove the salt and squeeze them gently.Put them to dry on a tea towel, patting them gently, then chop them.
- Put the ricotta on a sieve placed on top of a bowl. Sift it with the help of a spatula to make it smooth and homogeneous. Add the egg, the rehydrated tomatoes and the anchovies.
- Nectar the courgette flowers. Gently open each flower and remove the pistil, which is inedible. Also remove the thorny parts and the protruding part of the stem. Instead, leave the stem as a decoration. Stuff the flowers with the filling made previously.
- Arrange the stuffed courgette flowers on a lined baking sheet with baking paper. Gently brush them with oil, then sprinkle them with breadcrumbs mixed with the remaining grated Parmesan. Wet the stuffed courgette flowers with a drizzle of oil and cook them in the oven already at temperature for about 15-20 minutes.
- Serve freshly baked and accentuate with a liberal drizzle of Pumpkin Seed Oil.This delicacy is best enjoyed as an appetizer, paired with a fresh, crisp salad or even a chilled, light-bodied wine.
Tried this recipe?Let us know how it was!