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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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