Author: @guendolyn79 Serves: 4 Time: 20′ prep + 20′
- 10 courgettes flowers
For the fill
- 1 courgette
- 1 potato
- 1 egg
- 2/3 spoons bread crumbs
- 4 slices Asiago cheese (it’s slightly spicy)
- salt & pepper
- Olive oil for the tray
Boil the potato and the courgette for 20′ in salt water
Smash everything with a fork, cut the cheese in pieces and mix all ingredients together.
Fill gently the courgette flowers with a table spoon and put in a tray with olive oil.
Bake at 180° for 20′ more or less.
Story of the recipe
This is one of my favourite dishes.
Courgette flowers are very delicate but tasty!
Thay are also demanding, if you want to cook them, you have to wake up early because when the sun goes up they twist and close and you can’t fill them!
So if I wanted this dish, my mum forced me, when I was younger, to wake up early and collect them from the plants directly.
And imagine: to have enough flowers to cook them you have to wait and calculate the exact time when they would blossom together... that was not so easy!
Sometimes I could collect only 2-3 flowers, not suitable for this recipe!
So I had to wait, observe and respect the rhytms of the nature otherwise I couldn’t be able to eat this dish!