Zucchini Blossoms Stuffed with Marjoram-Laced Chicken, or Fiori di Zucca Ripieni di Pollo alla Maggiorana: This recipe gives an unusual twist to the concept of stuffed zucchino blossom. But it's tasty. To serve 4, you'll need:
Prep Time: 90 minutes
Cook Time: 20 minutes
Ingredients:
- 8 large zucchini blossoms
- 8 ounces (200 g) chicken breast
- 1/3 cup unsalted butter at room temperature
- Fresh marjoram, or the aromatic herb of choice
- 2 tablespoons cognac
- Olive oil
- 3 lemons
- Salt & Pepper to taste
Preparation:
Trim off all but the last half inch of the stems of the zucchini blossoms, remove the pistils, wash them, pat them gently dry, and set them to soak in the juice of two of the lemons for about a half hour.
In the meantime, whip the butter until it's creamy. Heat a tablespoon of olive oil in a skillet and brown the chicken breast. Season it to taste with salt and pepper, sprinkle it with the cognac, and finish cooking it covered, over a low flame. Then chop it up and blend it, together with the drippings. Combine the ground chicken with the whipped butter, and a little freshly minced marjoram. Fill the zucchini blossoms with the mixture (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) and chill them for a couple of hours.
Make a vinaigrette sauce by whipping 4 tablespoons of olive oil with one of lemon juice from the third lemon, and season it with a little minced marjoram, salt and pepper.
Remove the blossoms from the refrigerator and cut them into rounds. Spoon the sauce over them and serve.
In the meantime, whip the butter until it's creamy. Heat a tablespoon of olive oil in a skillet and brown the chicken breast. Season it to taste with salt and pepper, sprinkle it with the cognac, and finish cooking it covered, over a low flame. Then chop it up and blend it, together with the drippings. Combine the ground chicken with the whipped butter, and a little freshly minced marjoram. Fill the zucchini blossoms with the mixture (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) and chill them for a couple of hours.
Make a vinaigrette sauce by whipping 4 tablespoons of olive oil with one of lemon juice from the third lemon, and season it with a little minced marjoram, salt and pepper.
Remove the blossoms from the refrigerator and cut them into rounds. Spoon the sauce over them and serve.
