Courgette flowers stuffed with mozzarella and anchovies, that’s a delicious starter from Roma.
Courgette flowers can be both fried-in batter and baked in the oven.
Served warm or cold, paired along with a glass of chill white wine, they are a perfect starter.
Serves 4, preparation time 25 minutes, cooking time 10/15 minutes
- 15 Courgette flowers
- Mozzarella, 1
- 7 – 8 anchovy fillets in olive oil
- a sprig of fresh thyme or the dried ones
- salt and pepper to taste
- a handful of grated Parmigiano cheese
- EVOO – Extra Virgin Olive Oil, to taste
How to clean Courgette Flowers:
Take the flowers one by one and remove the lateral green creases at the bottom of the flower itself. Gently wipe up the flower with a kitchen cloth, remove the pistil. Then put the flowers gently under the running water for few seconds, then dry them on a cloth.
Pre-heat the oven to 180 C.
Squeeze a bit the mozzarella, tap it with kitchen absorbent paper, cut it into little pieces by putting them in a bowl, seasoning with some black pepper, a pinch of salt, few thyme leaves and a drizzle of EVOO.
Tap the anchovy fillets with kitchen paper, cut thems into little pieces.
Fill each flower with some mozzarella and anchovies.
Tip: fill completely the flowers, but be careful not to stuff them too much because courgette flowers are delicate and they tend to break up.
Take each courgette flower and twist the tips of the petals slightly on themselves to create a sort of little sack and close them.
Put the flowers on a baking tray with baking paper, sprinkle with a bit of grated Parmigiano and a drizzle of EVOO, a bit of pepper and some thyme leaves, bake to 180 C for about 10-15 minutes.