VIERI Fiori di Zucchine Ripieni
aperitivo | courgette | green beans | parmesan
Ingredients for 6 people:
200 g green beans
1 small aubergine
100 g grated parmesan
1 garlic clove
fresh flat-leaf parsley
18 Zucchini flowers
Cut the peeled potatoes into small pieces and cook them with the cleaned green beans for about 25 minutes in salted water.
Sauté the chopped onions in a pan with a little olive oil. Then add the potatoes and beans.
Slice the aubergine and courgette, add them to the pan and fry them until the vegetables are cooked and not too moist.
Strain the vegetables and mix them well in a bowl with the eggs, the Parmesan cheese, the finely chopped garlic and the finely chopped herbs. Season to taste with salt and pepper. If the vegetable mixture is too moist, add some breadcrumbs.
Carefully wash the courgette flowers and remove the pistils inside the flower. Then carefully fill with the vegetable mixture.
Fry the courgette flowers either in a frying pan with plenty of olive oil or place them on a baking tray coated with oil.
Sprinkle with a little olive oil, sprinkle with some breadcrumbs and bake in a preheated oven at 130ºC for about 25 minutes until the flower turns a nice golden brown colour. Serve immediately