Zucchini flowers stuffed (as in Crete!)
The stuffed courgette flowers… they always remind me of summer and especially the way Mrs. Ifigenia Apostolakis prepared them in her tavern in Crete, what goodness!
Once arrived on the table, miraculously, all hands stretched toward the tray to catch them. They disappeared quickly!
Clearly I was immediately informed of the preparation, especially how to fill them and then cook them (she makes them in the oven!), Keeping them intact. The result I got at home, for those who have not tried the originals, is excellent. But the ones I ate there were better: maybe I miss the sea air in the shadow of the Jungfrau?
For the filling I used the simplest one I use for dolmadakia: you can find the recipe here: filling dolmadakia
Ingredients:
|
courgette flowers |
pz |
100 |
|
garlic |
clove |
2 |
|
extra virgin olive oil |
QB |
|
|
vegetable broth |
QB |
|
|
wine |
CT |
3 |
|
Saffron (sometimes I put it, sometimes not!) |
Preparation:
Prepare the open lievementi pumpkin flowers, stuffing and put two cloves of garlic in pieces in a pan.
Gently fill the courgette flowers with a spoon and adjust the petals so that they enclose the filling. Then arrange them in the pan where, in addition to the garlic cloves, oil, wine and broth have been mixed. If you want you can add saffron, it goes to taste.
As you can see from the photos, in this case I had some filling left over and I took the opportunity to stuff even three tomatoes!
If necessary, add a little more broth (it should cover the flowers up to halfway), cover with aluminum foil and bake in a convection oven preheated at 150 ° for 60 '/ 80'.
If at the end of cooking too much liquid remains in the pan (but it must not remain dry) remove the aluminum and leave in the oven, off, for a few more minutes.
These flowers are great both hot and cold (I prefer them warm).
ADVICE:
Besides that with a minimum of cooking liquid flavored with lemon juice, you may accompany with the tzatziki (little though or covers the taste!)
