Stuffed courgette flowers
A recipe from Recipes from an Italian Summer
Stuffed courgette flowers
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Ingredients
200g (7oz) robiola or other soft cheese, cut into pieces
200g (7oz) Gorgonzola cheese, crumbled
3 gherkins (dill pickles), drained and chopped
1 egg yolk
12 courgette (zucchini) flowers, trimmed
salt
Method
Put the cheeses in a bowl and beat with a wooden spoon until smooth.
Stir in the gherkins and egg yolk and season with salt. Mix carefully.
Fill the courgette flowers with the cheese mixture, arrange them on a serving dish in the shape of a star and serve.
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Details
Preparation time:
15 mins
Serves 4
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