Italian cuisine · Salads & Mezze

Fiori di Zucca Ripieni di Ricotta

Zucchini blossoms filled with ricotta, lemon zest and mint, served cold as a starter.

Ingredients · for 4 servings

• 12 zucchini blossoms
• 250 g ricotta
• 50 g parmesan
• 1 organic lemon
• 1/2 bunch mint
• 1 tbsp olive oil
• 1 egg yolk
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Carefully open the zucchini blossoms, twist out the yellow pistil inside, and clean the blossoms only with a dry brush – washed blossoms collapse.
2. Drain the ricotta in a sieve for 10 min. so the filling won't later leak through the petals.
3. Stir the ricotta smooth with the grated parmesan, egg yolk, zest of half the lemon, nutmeg, salt and pepper.
4. Finely chop the mint leaves, fold into the cream, and transfer the mixture into a piping bag or a freezer bag with a corner snipped off.
5. Fill each blossom about two-thirds full and gently twist the petal tips together to seal in the filling; chill for 20 min.
6. Arrange the blossoms on a platter, drizzle with olive oil, sprinkle with the juice of the remaining half lemon, and serve well chilled.