No filling for these courgette flowers, just pan-seared with herbs. Served warm or cold, both perfect as a starter or a side dish.
Serves 2, Preparation 5 mins, Cooking time less than 10 mins
- 10 Courgette flowers
- a sprig of rosemary, thyme and 3-4 sage leaves
- 1 garlic clove
- A handful of grated Parmigiano cheese
- EVOO – Extra Virgin Olive Oil, 2 tbsp
Trim the stems and remove the pistils inside. Rinse them gently under the running water for few seconds, dry them delicately.
Heat 2 tablespoons of EVOO, fry the whole garlic clove together with the rosemary, thyme and sage for 1-2 minutes.
As soon as the garlic is golden and the herbs slightly crispy, throw in the courgette flowers, cook over a low heat, let they take on flavour.
Turn off the heat, scatter a handful of grated Parmigiano cheese that will melt in a moment with the heat, serve.