10
Mar
Traditional Oven – Stuffed Pumpkin Flowers
Ingredients
- 6 pumpkin flowers
- 1 egg
- 3,5 oz ricotta cheese
- 1 tablespoon grated cheese
- 1,7 oz diced cooked ham
- Bread crumbs
- Oil
- Salt
- Pepper
Directions
Before stuffing the Pumpkin flowers, prepare the filling: combine the ricotta cheese, cooked ham and grated cheese in a bowl. Salt and pepper. Then, remove the internal pistils from the pumpkin flowers, wash them, dry them and fill them with the ingredients.
Baking
Then, put the courgette flowers in the beaten egg and in the breadcrumbs, seasoned with a pinch of salt, pepper and more grated cheese. Place them in our aluminium foil container, cover them with a drizzle of oil and cook in a preheated static oven for about 20 minutes at 356° F. Serve your stuffed pumpkin flowers still hot.
