Back
Stuffed Zucchini Flowers Recipe
- Steps
- Ingredients
Steps
- Mix together Taleggio, ricotta, anchovies and 1 tablespoon of the oil until smooth. Season to taste.
- Remove flowers from zucchini.
- To make the zucchini pesto, chop zucchini and place in a food chopped processor with basil, pine nuts and garlic. Pulse until finely chopped.
- Add remaining oil and process until smooth. Add grana padano and lemon juice and pulse to combine. Season to taste.
- Split open one side of the zucchini flowers and, using fingertips, gently remove stamens. Fill flowers with ricotta mixture and gently twist ends to enclose.
- Place the zucchini flowers into a bamboo steamer. Cover and steam over a pan of gently simmering water for 2–3 minutes, until filling is flowers firm.
- To serve, place 2–3 tablespoons of zucchini pesto onto each serving plate. Top with zucchini flowers and scatter with toasted almonds.