Stuffed Pumpkin Flowers

2 servings

60 minutes

Stuffed zucchini flowers are an exquisite dish that combines the tenderness of the flowers with the rich flavor of the filling. This dish originated from culinary experiments inspired by Italian cuisine, where flowers are often used to create unique appetizers. Inside hides a fragrant blend of pancetta, zucchini, mozzarella, and spices that form a creamy texture with a slight smoky hint. Baked with grana padano, they acquire an appetizing golden crust. This dish surprises not only with its taste but also with its sophistication, turning simple ingredients into a gastronomic work of art. It is perfect as an original appetizer for a festive table or as part of a light summer dinner.

Energy value per serving

• Calories: 603.9
• Proteins: 35.8g
• Fats: 50.1g
• Carbohydrates: 9.5g

Ingredients

• Pumpkin flowers: 100 g
• Pancetta: 100 g
• Mozzarella cheese: 100 g
• Chicken egg: 1 pc
• Onion: 0.5 pc
• Zucchini: 300 g
• Salt: pinch
• Ground black pepper: pinch
• Grana Padano cheese: 50 g
• Vegetable oil: 10 ml

Cooking steps

1. Carefully wash the pumpkin flowers and leave them to dry on a towel.

   Required ingredients:

   • Pumpkin flowers: 100 g

2. Finely chop the pancetta and onion, place them in a dry skillet, and fry.

   Required ingredients:

   • Pancetta: 100 g
   • Onion: 0.5 piece

3. Meanwhile, slice the zucchini into 0.5 cm thick rounds and place them in the same pan. Lower the heat, lightly fry the zucchini on both sides, then add a little water, cover and let simmer for about 5 minutes to soften the zucchini.

   Required ingredients:

   • Zucchini: 300 g

4. Cut the mozzarella into large pieces, place in a bowl, crack in an egg, add salt and pepper. When the zucchini with pancetta and onion are ready, cool them down, add to the same bowl and blend everything into a relatively homogeneous mass. Taste for salt and pepper and add if necessary.

   Required ingredients:

   • Mozzarella cheese: 100 g
   • Chicken egg: 1 piece
   • Salt:  pinch
   • Ground black pepper:  pinch

5. Preheat the oven to 180 degrees. Take a pastry syringe or bag, fill it with the mixture and stuff the flowers after removing the stamens, then twist their tips after filling. Place the flowers tightly in a greased dish. If there's leftover filling, you can cover the flowers with it.

   Required ingredients:

   • Vegetable oil: 10 ml

6. Sprinkle the flowers with finely grated grana padano cheese and place in the oven for at least 10 minutes until the cheese turns golden.

   Required ingredients:

   • Grana Padano cheese: 50 g