Scale
Ingredients
- 1⁄4 cup (60 mL) extra virgin olive oil
- 4 tomatoes, peeled, seeded and diced
- 2⁄3 cup (150 mL) ricotta cheese
- 2 tbsp (30 mL) grated vegetarian-friendly Parmesan cheese (I used regular)
- 1 egg yolk
- 1 small bunch fresh Italian flat-leaf parsley, chopped (I used basil)
- Pinch salt
- Pinch freshly ground nutmeg
- 16 zucchini flowers
- Traditional balsamic vinegar (see Tip)
Instructions
- Preheat oven to 350°F (180°C). Prepare a pastry bag fitted with medium plain tip. (See notes). Line a baking sheet with parchment paper.
- In a saucepan, heat oil over medium heat. Add tomatoes and cook, stirring, until very soft, about 10 minutes. Set aside.
- In a bowl, combine ricotta, Parmesan, egg yolk, parsley, salt and nutmeg. Spoon into pastry bag and pipe into zucchini flowers.
- Place stuffed flowers on prepared baking sheet, at least 1 inch (2.5 cm) apart. Bake in preheated oven until filling is hot, about 15 minutes.
- Divide tomato sauce equally among four individual serving plates. Serve flowers warm on top of sauce, sprinkled with a few drops of balsamic vinegar to taste.
Notes
Authore’s Tip: In this recipe we use certified traditional Italian balsamic vinegar. Its authenticity is protected by consortiums in Modena and Reggio Emilia.
My note: A piping bag definitely makes filling the flowers easy — providing you chop the herbs finely enough. I sliced the basil into ribbons, which jammed the tip occasionally. If you don’t have a piping bag, you could fill the larger flowers using a small spoon. If your blooms are small, fashion a piping bag from parchment or a ziplock bag.
This recipe is excerpted with permission from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec © 2012 Robert Rose Inc.
Reprinted with permission. All rights reserved.