Aluminum in the kitchen

Veneto – Zucchini flowers Crostata Recipe


1 cup of flour

½ cup of sugar

4½ oz of butter

2 whole eggs


For the Filling

32 zucchini flowers

80 peeled walnut kernels

4 oz of butter

3 oz of candied citron

1 lemon

½ cup of flour

2 tablespoons of schnapps

1 whole egg


Combine all the crust ingredients until dough begins to clump. Wrap the dough in our Contital plastic wrap and wait for 60 minutes. Clean and cut zucchini flowers. Cook them, with 4 oz of butter, until golden brown. Peel a lemon and combine it in a pot with peeled walnut kernels, candied citron, zucchini flowers, schnapps and butter. Mix all the ingredients.


Roll the dough and place it in the centre of the Contital Happy Day tray. Place the filling in the pastry. Prick the bottom of the crust all over with a fork, to prevent bubbles. Put the crust to the oven (350F) and bake for 40 minutes, until the crust is golden all over.

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