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Recipe by Emporion
Ligurian stuffed flowers are a delicious side dish typical of Ligurian cuisine. The zucchini flowers are filled with a tasty mixture of potatoes, grated Parmigiano cheese, chopped mint, and egg yolk. They are then baked until golden and crispy. This dish is an excellent idea to enrich your summer menu and surprise your guests with a unique and aromatic flavor.
Step 1 of 3: Boil the potatoes in salted water, mash them with a potato masher and collect the purée in a bowl; mix in the egg, the yolk, the grated Parmigiano cheese, the chopped mint, and season with salt and pepper
Step 2 of 3: Spread the mixture into the zucchini flowers, previously washed, and arrange them on a baking sheet lined with parchment paper; drizzle with a little oil and bake at 180 degrees for 15 minutes
Step 3 of 3: Serve them immediately, very hot
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 1,167 kJ279 kcal |
| Fat | 19.17 g |
| of which saturated fatty acids | 12.04 g |
| Carbohydrates | 1.77 g |
| of which sugars | 1.77 g |
| Fibre | 1.87 g |
| Protein | 23.27 g |
| Salt | 1.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
