If you have never tried stuffed zucchini then you don’t know what you’re missing. These little bites of heaven are so delicious and very easy to make.
Enjoy.
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Zucchini flowers stuffed with ricotta cheese and baccalà
Category
stuffed zucchini
Servings
4
Prep Time
3 hours
Cook Time
10 minutes
Ingredients
4 zucchini with flowers
0.5 oz butter (melted)
1.7 grated Parmesan cheese
17 oz dried cod fillet (baccalà)
2 garlic cloves
-
1 bay leaf
1 lt milk
1 lt water
100 ml sunflower oil
-
7 oz ricotta cheese
Directions
Put the dried cod (baccalà) in a large bowl and cover with cold water.
Soak for 3 days, changing the water daily, until tender
Cut the softened baccalà into small pieces
Add the baccalà to a large pan with the bay leaf and 1 clove of garlic, cover with the milk and water and bring everything to the boil, simmering for 2 hours
Put 25ml of sunflower oil in a small pan with the remaining garlic clove.
Cook over a low heat for a few minutes without colouring to allow the oil to infuse.
Remove the garlic and set the oil aside to cool
Once cooked, strain the cod mixture through a sieve and discard the garlic and bay leaf (put the cooking liquid aside)
In a mixing bowl, place the cod and remained liquid and mash together.
Add the ricotta cheese and make a creamy and soft mix
Set the flowers aside from the zucchini and wash them
Carefully open the flowers and fill with the creamy mix.
Close the flowers back around the filling and place on a baking tray
Brush the flowers with melted butter and add the grated Parmesan cheese.
Bake until the Parmesan cheese has melted and is lightly golden in colour.
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