Ingredients for 4 servings:
400 gr fresh zucchini flowers
150 gr parboiled rice
30 gr cream margarine
1 onion, finely chopped
80 gr grated Parmesan cheese
2 dl low-fat milk
2 tbsp flour
2 dl broth
Salt
Ready in: about 85 minutes
400 gr fresh zucchini flowers
150 gr parboiled rice
30 gr cream margarine
1 onion, finely chopped
80 gr grated Parmesan cheese
2 dl low-fat milk
2 tbsp flour
2 dl broth
Salt
Ready in: about 85 minutes
How to prepare the recipe: "Lombard style stuffed zucchini flowers":
Brown the onion into the margarine. Add the rice and stir until it will be shiny, add the broth and cook for 10 minutes.
Remove from heat, mix half Parmesan.
Gently remove the pistils from the zucchini flowers, taking care to not demage them; wash the flowers, dry, stuff with the rice and place in an ovenproof dish.
Dilute the flour into the milk and cook in a pan until you get a thick and omogeneous cream. Salt and pour onto the zucchini flowers. Spread with the remaining Parmesan and gratin in the oven.
Serve hot.
Preparation time: 35 minutes
Cooking time: 50 minutes
Calories: 320 per person
Difficulty: medium
Chef's advice
I suggest to match this dish with Chiaretto Riva del Garda Bresciano Rosato, Lago di Caldaro, San Severo Rosato.
Brown the onion into the margarine. Add the rice and stir until it will be shiny, add the broth and cook for 10 minutes.
Remove from heat, mix half Parmesan.
Gently remove the pistils from the zucchini flowers, taking care to not demage them; wash the flowers, dry, stuff with the rice and place in an ovenproof dish.
Dilute the flour into the milk and cook in a pan until you get a thick and omogeneous cream. Salt and pour onto the zucchini flowers. Spread with the remaining Parmesan and gratin in the oven.
Serve hot.
Preparation time: 35 minutes
Cooking time: 50 minutes
Calories: 320 per person
Difficulty: medium
Chef's advice
I suggest to match this dish with Chiaretto Riva del Garda Bresciano Rosato, Lago di Caldaro, San Severo Rosato.
In the picture, Lombard style stuffed zucchini flowers
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