Stuffed courgette flowers


  • 6 courgette flowers with long stalks
  • 120g of delicate caprino (2 pieces)
  • 2 ripe tomatoes
  • 2 scallions
  • Basil
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt, pepper 


  • 1

    Chop the scallion finely and mix in a bowl with the caprino, a few torn basil leaves, salt and pepper, and mix until even.

  • 2

    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.

  • 3

    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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