Stuffed Zucchini Blossoms
6
long-stemmed zucchini blossoms
120 g
mild goat cheese (2 pieces)
2
ripe tomatoes
2
shallot
Basil
Extra virgin olive oil
Balsamic vinegar
Salt, pepper
La preparazione della ricetta
1
Finely chop the shallot and mix it in a bowl with the goat cheese, a few basil leaves torn by hand, salt, and pepper. Mix until smooth.
2
Clean the zucchini blossoms by removing the pistils and stems, stuff them with the prepared cheese mixture, and close them. Cook the blossoms in a pan over low heat for about 10 minutes.
3
Blanch the tomatoes, remove the skin and seeds, then dice them and season with olive oil, a few drops of vinegar, salt, pepper, and fresh basil. Gently transfer the blossoms to a warm plate and top with the seasoned tomato salad.
