Stuffed courgette-flowers with a creamy mix of ricotta, salami, cooked ham and Parmigiano cheese, capturing the flavours of simple Italian country cooking. Stuffed courgette flowers are beloved across Italy, there isn’t a single region of origin — different versions can be found from north to south. They work perfectly as starter  or side dish.

 

Serves 2-3, Preparation time 20 mins, Cooking time 30 mins

  • 12 fresh courgette flowers (zucchini blossoms)

  • 250 g cow’s milk ricotta cheese

  • 40 g salami, finely diced

  • 40 g cooked ham, finely diced (ham)

  • 40 g grated Parmigiano cheese 

  • 1 egg

  • 1–2 tbsp extra-virgin olive oil

  • Freshly ground black pepper

  • A pinch of salt

Method

Gently open the courgette flowers and remove the stamens inside taking care not to tear the petals. If needed, brush them clean rather than washing.

In a bowl, mix the ricotta with the salami, cooked ham, Parmigiano, egg, salt and black pepper. Stir until smooth and well combined.

Using a teaspoon or piping bag, fill each flower with the ricotta mixture. Twist the ends of the petals lightly inside to seal.

Transfer the flowers to a baking tray lined with parchment (baking) paper. Drizzle lightly with olive oil and some grated Parmigiano cheese.

Bake in a preheated oven at 180°C (160°C fan) / 350°F for 12–15 minutes, until set and lightly golden.

Serve warm as an antipasto or side dish. These stuffed courgette flowers are best enjoyed fresh from the oven but can also be eaten at room temperature.

🍺 You might also like the beer-battered version of these courgette-flowers-roman-style  🍺

 

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