2 Portions | Preparation time 30 min
INGREDIENTS
6 zucchini flowers
STUFFING
250 g / ricotta cheese
3 slices of Spanish ham
1 piece / shallot
1 clove of garlic
A few needles of rosemary
1 tablespoon / lemon juice
2 tablespoons / grated parmesan cheese
Salt and pepper
SAUCE
1/2 lemon juice
½ pieces / shallot
1 teaspoon / clarified butter
1 tablespoon / white wine
1/2 teaspoon / honey
A few needles of rosemary
2 tablespoons / cream 18%
INSTRUCTION
Peel the shallot and garlic. Chop rosemary finely. Rub Parmesan cheese on a grater on small eyes. Cut the scarf into small cubes and squeeze the garlic through the press. Then fry them in olive oil. Put the shallots into the hot oil, and when they are glassed, add the garlic squeezed by the press.
When both are browned, add them to the ricotta, which we put in the bowl. Dice up the Spanish ham and add to the ricotta. Add chopped rosemary, two tablespoons of grated Parmesan cheese and a tablespoon of lemon juice. Combine all the ingredients of the stuffing and mix thoroughly. Season with salt and pepper.
Rinse the zucchini flowers gently and dry. Remove the stamens from the middle and gently decompose the flower petals.
Stuff the zucchini flowers with the help of a confectionery sleeve (or a bag with a cut corner).
Stuff the zucchini flowers with the help of a confectionery sleeve (or a bag with a cut corner). Place on a baking tray lined with aluminum foil. Bake for 20 minutes at 180°C. After baking the flowers should be golden.
While the zucchini flowers are in the oven, prepare a lemon sauce. Squeeze out the juice from half of the lemon. Peel the scarf and chop finely. We also chop a few rosemary needles very finely. In a saucepan dissolve a tablespoon of clarified butter. Put chopped shallots and rosemary into the hot butter.
When the shallots are glassed, add ½ lemon juice and a tablespoon of white wine. After about 3 minutes add ½ teaspoon of honey and 2 tablespoons of cream. Stirring constantly, heat the sauce until it thickens slightly.
Serve roasted zucchini flowers with warm lemon sauce.
