in Italy

Zucchini flowers with veal and rice filling

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Ingredients for 4 servings:

  • 12 zucchini blossoms
  • 100 g veal
  • 70 g rice, cooked
  • 2 shallots
  • 1 bunch basil, chopped
  • 1 egg(s)
  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 1 pinch of chili
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Ripened zucchini flowers

Finely dice the shallots and sweat them in a little olive oil until translucent. Cut the veal into very small cubes and fry briefly. Mix the meat and shallots with the cooked rice, chopped basil, and beaten egg. Season with chili, salt, and pepper. Remove the pistils from the zucchini blossoms and fill the blossoms with the mixture. Press the blossom ends together. Place the blossoms in a greased dish and drizzle with lemon juice and olive oil. Bake in an oven preheated to 250°C (480°F) for 15 to 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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