Difficulty Low – Preparation 15 minutes – Cooking 45 minutes
16 medium courgette flowers | 2 medium potatoes yellow paste | 50 g of Parmesan Reggiano | An egg | Salt, to taste | A clove of garlic | 5/6 basil leaves | 50 g of butter
1.We wash the potatoes well, let’s put them in a pot and let’s cover them of cold salted water. Let’s place it on medium flame and bring to a boil. We calculate twenty minutes for cooking potatoes.
2. We clean the courgette flowers. Let’s open them and remove the pistil, which is located in the center, and which can give a little aftertaste bitter. We then eliminate the chalice (although optional, it remains increasingly harder than flowers).
3. We check that in flowers not there are some insects and let’s wash them very quickly under the jet of cold water. We dry using a sheet paper towels. We check that the potatoes are ready, piercing them with a fork that must penetrate easily. Let’s get them out of the water and let them cool a little before peeling them. We crush with a potato masher and mix them egg.
4. Peel and mince the garlic. We gently wash the basil and we also chop this. We dust with Parmigiano Reggiano e we combine the three elements with the potatoes. We mix well and adjust of salt. We gently open i flowers and stuff them with the mixture of potatoes.
5. We grease a baking sheet with a little butter and position ourselves the stuffed flowers. Above each flower, we put a bow of butter. We bake in the oven already hot and cook for 10 minutes, or until the flowers turn golden. Serve them warm at temperature environment.