Fiore di Zucchine Ripiene - Ricette Due
(Stuffed Zucchini Flowers - Second Recipe)
12 Lg. Zucchini Blossoms 1/2 Cup Prosciutto - chopped very fine 6 Lg. Shrimp - marinated in white wine and tarragon for 10 minute then chopped 1/2 Cup Parsley - Italian Flat: chopped fine 1 Sm. Onion - yellow and chopped into small pieces. 2 Cloves Garlic - chipped finely 1 Lb. Ground beef - extra lean 2 Lg. Eggs - whites only 2 Lg. Eggs - hard cooked, peeled and chopped small 1/2 Cups Bread crumbs - coarse
Note - Another Stuffed Zucchini Flower Recipe is linked to this recipe. Click here for Fiore di Zucchine Ripiene
Preparation of the Stuffing
Starting with the second item in the Ingredient list (prosciutto) place everything into a large bowl and mix well. Let stand at room temperature for 10 minutes to allow the bread crumbs to absorb liquids. The mix should be firm and not loose. The best way to thoroughly mix the stuffing is with your hands. Not only are hands the best utensils for this operation, but their fine tactile sensitivity will provide excellent feedback relative to the appropriate firmness or looseness of the mixture.
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 ( looks like a small stem) 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 375°
Small spoonfuls of stuffing can be inserted into the open flower where the slit was made. Use a spoon or your hand. Once each flower is stuffed, close the blossom by putting the cut ends together, even overlapping them a bit if possible. As each flower is stuffed lay it on a flat cookie sheet. Proceed to stuff all of the blossoms in this manner. when all of the flowers are stuffed, sprinkle them with olive oil, then salt and pepper to taste. Bake at 375° for 25-30 minutes.
Serve hot, warm or cold.
Last updated on:02/05/04 07:32:40 PM