Fiore di Zucchine Ripiene con Patate

(Zucchini Flowers Stuffed with Potatoes)

Ingredients

12 Fresh Zucchini Flowers with baby zucchini attached
5 Med. Potatoes - small red or white
4 Cloves Garlic - chopped very finely
1/4 Cup Parsley - Italian Flat: chopped fine
1/2 Cup Parmesan cheese - freshly grated
1/2 Cup Light cream or a mild strained yoghurt (Greek yoghurt is a good choice)
1/2 Cup Olive Oil - extra virgin

Preparation of the Stuffing

Boil the potatoes until tender.  Peel and chop into small pieces then set aside.

While the potatoes are boiling, chop the garlic, and the parsley.  Grate the Parmesan cheese.  Boil the garlic for 1 minute, then strain and set aside.

Mash the potatoes with a hand potato masher.  Add the garlic, parsley, and cheese to the potatoes, as well as the cream or yoghurt.  Mash again, and finish with a hand blender until the mixture is smooth and creamy.   Finally stir in half the olive oil and blend with a spoon until the oil is incorporated into the mixture.

Set the potato mixture aside.

Preparing the Zucchini Flowers

Fill a sink 1/3 full of water to which 3 Tablespoons of vinegar has been added, and allow the blossoms to soak for 2-3 minutes.  Gently remove them from the sink and shake excess water from them.  Place them on a rack to dry for 10 minutes.

Using a small thin, sharp knife make a slit in the flower from the base to the tip.  Gently remove the yellow pistil from the flower by pressing it between your thumb and forefinger.  Do this for each flower,

Stuffing and Baking the Zucchini Flowers

Preheat the oven to 350

The easiest way to stuff the blossoms is to use a pastry bag.  If one is not available, use a 1 quart zip-lock bag in the following manner.  Fill the bag about half way with the potato mixture.  Seal the bag.  Cut a small piece of one bottom corner from the bag.  This cut should be just large enough to let the potato mixture through when the bag is squeezed.  Cutting too small a hole is not problematic as it can easily be enlarged. 

Stuffing each flower is accomplished by simply gently squeezing the bag when the tip of the bag is inserted into the slit in the flower.  It is fine to overfill each flower, as the potato stuffing will brown nicely, and make a better presentation.

As each flower is stuffed lay it in a 9" x 12" oven proof casserole to which the rest fo the olive oil has been added. Proceed to stuff all of the blossoms in this manner. When all of the flowers are stuffed, sprinkle them with additional olive oil, then salt and pepper to taste.  A sprinkle of grated Parmesan cheese can also be added at this time if desired.

 Bake at 350 for 35-40 minutes.

Serve hot, warm or cold.


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Last updated on:06/25/07 09:14:21 PM