Stuffed Zucchini Blossoms, or Fiori di Zucchine Ripiene: Ligurians have a well-deserved reputation for slipping vegetables into everything, including other vegetables. To serve 6 you'll need:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 30 zucchini blossoms, stems and pistils removed
- 5 ounces (by weight, 125 g) string beans
- 2 zucchini
- 2 potatoes
- 2 eggs
- 1 cup (50 g) freshly grated Parmigiano
- 2 tablespoons unsalted butter
- 1/4 cup extravirgin olive oil
- A clove of garlic, minced
- 4 basil leaves, minced
- A small bunch marjoram, minced
- Salt and freshly ground pepper
Preparation:
Boil the potatoes, zucchini and string beans in abundant salted water (they'll cook at different rates; test them with a fork for doneness, and remove them as soon as they are done). Peel the potatoes and put all three vegetables though a food mill, or blend them to a smooth cream.Combine the cream with the grated cheese, the eggs, and the herbs, then work in the butter and the oil and season everything to taste. Wash the zucchini blossoms and gently pat them dry, then stuff them with the filling (you may find it easier to do this if you gather the filling into a pastry bag with a wide nozzle, and squeeze it into the flowers).
While you're doing this preheat your oven to 450 F (225 C). Put the filled zucchini blossoms in a lightly oiled pan and bake them for about 15 minutes.
Variations: Around Alassio they also add a few grapes to the filling. Or, if you'd rather you can add a little boiled fish to the filling mixture.
A wine? Since we're in Liguria, I'd go with a Vermentino, a richly aromatic white.
