Provolone Valpadana PDO Stuffed Zucchini Flowers for Stefano Bollani

Provolone Valpadana PDO Stuffed Zucchini Flowers for Stefano Bollani

Recipe Details

. Difficulty: Medium . Cheese: Provolone Valpadana PDO . Servings per: 4 people . Preparation: 15 min . Cooking: 30 min

Intolerances

Gluten free Gluten free
Without dry fruits Without dry fruits

Ingredients

 large zucchini flowers (or 8 medium flowers)
1-2 cloves of garlic
2 tbsp breadcrumbs (20gr)
1 medium zucchini (about 100gr)
2 tbsps extra virgin olive oil + a little more
2 tbsp milk
1 ounce (30gr) Provolone Valpadana PDO
1 egg
salt and freshly ground black pepper

Makes: 6-8 stuffed flowers – Total cook time: 40 minutes

Directions 

1. Preheat oven to 350F. Delicately clean your flowers removing the pistils. Cut and grate your zucchini. Place the grated zucchini into a pan with 2 tbsp olive oil, garlic, salt and pepper. Cook for about 5-8 minutes on medium-low until the zucchini is soft.

2. Combine cooked zucchini, breadcrumbs, milk, eggs, salt, pepper and Provolone Valpadana PDO cheese in a medium bowl. Delicately fill each flower, doing your best not to rip the flower.

3. Position stuffed flowers on a well oiled baking sheet. Bake for about 20 minutes until slightly golden. Serve hot or tepid.
*Italian garlic tends to be stronger than the ones found in the USA. Adjust dosage according to personal preference.
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