Baked Zucchini Flowers with Goat’s Milk Ricotta, Speck Alto Adige and Saffron Sauce – recipe

Course: Starter
Level of difficulty: easy
Preparation time: 30 minutes
Baking time: 25 minutes
Created by: Sara Sguerri

     

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  Three zucchini flowers stuffed with ricotta and wrapped in bacon, served on a plate with creamy sauce and fresh herbs.



For the flowers
6 zucchini flowers
175 g goat’s milk ricotta
1 egg
30 g grated Parmigiano Reggiano
1/2 bunch of chives
25 g Speck Alto Adige PGI, thinly sliced
Salt
Pepper
Extra virgin olive oil

For the sauce
15 g butter
5 g all-purpose flour
50 ml vegetable broth
1/2 sachet of saffron powder
25 ml fresh cream

To finish
6 thin slices of Speck Alto Adige PGI
A few strands of chives

For the flowers
12 zucchini flowers
350 g goat’s milk ricotta
2 eggs
60 g grated Parmigiano Reggiano
1 bunch of chives
50 g Speck Alto Adige PGI, thinly sliced
Salt
Pepper
Extra virgin olive oil

For the sauce
30 g butter
10 g all-purpose flour
100 ml vegetable broth
1 sachet of saffron powder
50 ml fresh cream

To finish
12 thin slices of Speck Alto Adige PGI
A few strands of chives

For the flowers
24 zucchini flowers
700 g goat’s milk ricotta
4 eggs
120 g grated Parmigiano Reggiano
2 bunches of chives
100 g Speck Alto Adige PGI, thinly sliced
Salt
Pepper
Extra virgin olive oil

For the sauce
60 g butter
20 g all-purpose flour
200 ml vegetable broth
2 sachets of saffron powder
100 ml fresh cream

To finish
24 thin slices of Speck Alto Adige PGI
A few strands of chives

 

Preparation

Remove the thorns from the zucchini flowers, cut off the base of the stem and take out the pistil. Rinse the flowers gently and let them dry.

Drain the ricotta well and place it in a bowl. Mix in the egg yolk, 50 g of grated Parmesan, chopped chives and Speck Alto Adige PGI cut into thin strips. Season with salt and pepper.

Transfer the mixture into a piping bag and fill the zucchini flowers. Twist the ends to seal them well.

Place the filled flowers on a baking tray lined with parchment paper, sprinkle with the remaining grated Parmesan and drizzle with a little olive oil. Bake in a preheated oven at 180°C (356°F) for about 25 minutes. For the last 5 minutes, switch to fan mode to allow the tops to crisp up.

While the flowers are baking, prepare the sauce: melt the butter in a small saucepan, add the flour and whisk until smooth. Gradually pour in the vegetable broth and cook for 2 minutes. Add the saffron dissolved in a small amount of hot water, then add the cream and continue stirring until the sauce slightly thickens (about 5 minutes). Keep warm.

Once the zucchini flowers are out of the oven, let them cool slightly, then gently wrap each one with a slice of Speck Alto Adige PGI. Serve on the saffron sauce, garnish with chopped chives and a pinch of pepper, and enjoy.

 

 

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