John Myers
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Filled Zucchini Flowers with Mint Cream on Nasturtiums
The perfect filled zucchini flowers with mint cream on nasturtiums recipe with a picture and simple step-by-step instructions.
For the salad dressing
- 300 g Nasturtium leaves
- 10 piece Capuchin flowers
- 200 g Pick salad
- 1 bunch Mint
- 1 piece Zucchini
- 400 g Yogurt 10% fat
- 1 piece Lime
- 100 g Parmesan
- 200 g Ricotta
- 10 piece Cherry tomatoes
- 50 g Pine nuts
- 2 piece Eggs
- Rosemary
- Thyme
- Parsley
- Salad herbs
- Chili
- Flower salt
- Salt and pepper
- 270 Milliliters Bianco balsamic vinegar
- 550 Milliliters Olive oil
- 130 g Honey
- 100 g Mustard medium hot
- 20 g Salt
- 1 teaspoon Pepper
- 75 g Chives rings
- Wash the capuchin leaves & the lettuce and chill.
- Put the yoghurt in a bowl, chop the washed mint and mix in. Add the zest of a lime peel. Season to taste with salt, pepper, salad herbs & chilli and chill.
- For the filling of the zucchini flowers, grate the zucchini coarsely and sauté with a little olive oil. Do not fry too hot. To let it cool down. Chop the pine nuts and toast them briefly in a pan without fat.
- Bend up the zucchini flowers a little and cut or unscrew the pistils. Preheat the oven to 180 degrees top-bottom heat. Brush a baking sheet with olive oil and place rosemary and sprigs of thyme on top.
- Wash the parsley and shake dry, pluck the leaves from the stalks and chop finely. Add eggs and ricotta to the zucchini grated and stir everything thoroughly. Fold in the parsley, pine nuts and grated Parmesan and season with salt, pepper and nutmeg. Then carefully pour the ricotta and zucchni mixture into the flowers with a teaspoon, carefully twisting the flower tips together. Place the cherry tomatoes on the tray.
- Place the filled flowers on the tray and put them in the oven, bake on the middle rack for about 20 minutes. In the meantime, arrange the nasturtiums with the lettuce and flowers on a plate.
- Put the mint cream on the plate with a tablespoon and put some lime zest over it.
- Arrange the finished blossoms with it, add the cherry tomato to the mint cream and pour the dressing over the salad.
The dressing
- Mix everything with the mixer and fill into a bottle. The dressing will keep for two weeks in the refrigerator.
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