I am back from California, where I enjoyed quality time with friends and family. I recharged and did lots of cooking (yes for me that’s a vacation). My family loved the Chicken with Crispy Bacon and Grapes recipe so much I made it twice.
All of the fresh produce in California is almost temptation enough to lure me back to the West. However, this delicious creation was made in New York. As walking through the Union Square Farmer’s Market a few weeks ago I saw a stand with a box of zucchini flowers. I decided it was the perfect excuse to try the recipe for Stuffed Zucchini Flowers I first tasted during my gluten-free trip to Italy last year. My plating wasn’t nearly as lovely as Dania’s but since I used her recipe, they were almost as delectable.
Gluten-Free Stuffed Zucchini Flower Recipe (adapted from La Cucina Toscana Della Chiusa by Dania Lucherini)
2 Appetizer Servings
4 zucchini flowers, stems, green leaves and inner stamens removed
5 oz fresh whole milk ricotta cheese
1 bunch of parsley, finely chopped
4 ripe tomatoes, skinned, seeded and diced
1 teaspoon of butter
1 pinch sugar
salt and pepper to taste
Wash the flowers very carefully and fpace on a cloth to dry.
In a medium bowl, combine ricotta and egg with a fork. Add salt, pepper and chopped parsley and mix well. Carefully fill the zucchini flowers with the mixture.
Melt the butter in a sauté pan over medium heat, add the diced tomatoes and the pinch of sugar. Season with salt and pepper and sauté for about 10 minutes. Then add the stuffed zucchini flowers to the sauce and sauté on low heat for another 10 minutes. Turn the stuffed flowers over gently with a spoon two or three times throughout cooking until they are thoroughly coated in the sauce.
Serve on a warmed plate.Tweet Pin It
Is there a restaurant or bakery you want me to check-out? A product you want me to review? Any other questions or feedback?
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