Zucchini Flowers with Ricotta Filling and Balsamic Vinegar

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Zucchini Flowers with Ricotta Filling and Balsamic Vinegar

ZucchiniFlowersRicotta

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Zucchini Flowers with Ricotta Filling and Balsamic Vinegar

Featured Recipe From: The Vegetarian Kitchen Table Cookbook: 275 Delicious Recipes

Yield: 4 servings

Total Time: 25 minutes

Ingredients:

Pastry bag fitted with medium plain tip
Baking sheet, lined with parchment paper
1/4 cup (60 mL) extra virgin olive oil
4 tomatoes, peeled, seeded and diced
2/3 cup (150 mL) ricotta cheese
2 tbsp (30 mL) grated vegetarian-friendly Parmesan cheese
1 egg yolk
1 small bunch fresh Italian flat-leaf parsley, chopped
salt, pinch
freshly ground nutmeg, pinch
16 zucchini flowers
Traditional balsamic vinegar (see Tip)

Directions:

Preheat oven to 350 degrees F (180 degrees C)
In a saucepan, heat oil over medium heat. Add tomatoes and cook, stirring, until very soft, about 10 minutes. Set aside.
In a bowl, combine ricotta, Parmesan, egg yolk, parsley, salt and nutmeg. Spoon into pastry bag and pipe into zucchini flowers.
Place stuffed flowers on prepared baking sheet, at least 1 inch (2.5 cm) apart. Bake in preheated oven until filling is hot, about 15 minutes.
Divide tomato sauce equally among four individual serving plates. Serve flowers warm on top of sauce, sprinkled with a few drops of balsamic vinegar to taste.

Tip: In this recipe we use certified traditional Italian balsamic vinegar. Its authenticity is protected by consortiums in Modena and Reggio Emilia.

© 2012 Igor Brotto and Olivier Guiriec
Excerpted from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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