
Stuffed courgette flowers
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil leaves, salt and pepper, and mix until even.
Eliminate the stamens and stalks from the courgette flowers, fill with the cheese mixture and close. Cook the flowers in a pan over a low heat for about 10 minutes.
Scald the tomatoes, remove the skin and seeds, dice and dress with olive oil, a few drops of vinegar, salt, pepper and fresh basil. Gently transfer the flowers to a hot plate and serve with the dressed tomatoes.
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