Share on
Stuffed pumpkin flowers
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
10-12 flowers of pumpkin,
150 g of ricotta cheese,
75 g grated Parmesan cheese,
2 eggs,
a sprig of parsley,
1 pinch of salt and pepper.
For the condiment:
30 g grated Parmesan cheese,
20 g extra virgin olive oil.
Introduction
Diuretics, refreshing, rich in vitamin A, digestible, pumpkin flowers are not only tasty, but also very effective at the table. When purchasing make sure they are fresh. Choose turgid, slightly open flowers that have well-stretched edges and without curling.
Preparing
This content is not public. Log in to see the recipe preparation.
