SPRING BASKETS WITH ZUCCHINI FLOWERS
When spring blooms in the kitchen
There are really a lot of recipes with zucchini flowers because these flowers as well as being edible, scenic, colorful are also super tasty. We can really serve them both as an appetizer, or as a first course and why not, even as a second… fried, baked, stuffed, chopped in a good risotto or sunburst in a delicious omelette… but among all these possibilities today I decided to share with you a curious and tasty idea, of spring baskets in bloom.
These baskets with zucchini flowers are a real breath of spring at first bite, they are perfect eaten hot so they can release a soft and delightful heart but they are divine even when savored at room temperature.
An entirely vegetarian idea, fresh and light, that can fill our table with joy and colors
Below you will find the list of necessary ingredients, the step-by-step procedure but above all the inevitable super summary video. I can’t wait to read your comments in the space provided at the bottom of the page or to hear your feedback. For any doubt or uncertainty, you can always write to me, I will be happy to help you.
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Spring baskets with zucchini flowers
Course: Main CourseCuisine: VegetarianDifficulty: Medium
When spring blooms in the kitchen
200gr 0 Flour
100gr warm water
10gr EVO oil
100gr Mascarpone Cheese (preferably homemade)
100gr Ricotta Cheese (preferably homemade)
2 Lemon zest (I recommend edible peel)
q.b Mint leaves
q.b. Black pepper
60gr Heavy Cream
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Mix flour, EVO oil and water in a bowl.
Knead until you obtain a smooth and homogeneous dough. Shape into a ball, wrap it in plastic wrap and let it rest for at least 30min at room temperature.
Add ricotta and mascarpone cheese (possibly homemade), lemon zest, chopped fresh mint leaves and a sprinkling of black pepper in another smaller bowl. Mix everything with the help of a spoon and when the ingredients are well blended put the cream obtained in a pastry bag.
Take the dough left to rest, turn it over onto a floured surface and begin to roll it out with the help of a rolling pin until you reach a very thin thickness that you can see your hand through the dough itself. Cut the circles with the help of a bowl with a diameter of 16cm (a pastry cutter or a ring for cakes can also be fine).
Roll out our dough until you have completely transformed it into small round sheets. With the indicated doses you should get a minimum of 12 sheets.
Once you have obtained our very thin round sheets, take a muffin plate and oil 6 holes out of the 12 available, paying attention to oil one hole and the other not.
Place 2 round sheets per hole and then shape them trying to line all the walls well, thus forming a basket. Finally, with the help of a brush, also oil the inside of our newly formed basket.
Prepare the zucchini flowers:
Detach the flower from the zucchini, remove the pistil with the help of the hands or scissors, paying attention not to damage the flower, put the flower upside down gently under running water to wash it, and finally shake the flower gently or dab it with a clean tea towel.
Leave 6 whole flowers while from the other 6 divide the various petals.
In each basket place the petals of a zucchini flower as if it were a real blossomed flower.
Once you have finished lining all the baskets with the petals of the zucchini flowers, cut the tip of the sac a poche prepared previously and fill the whole zucchini flowers one by one. Close them by slightly rotating the tips and place them in the center of our basket.
In a bowl, beat the eggs and fresh cream with a little black pepper and pour them evenly into all the baskets.
Cook at 180°C (356°F) in the over for about 10/15 minutes until the baskets are golden brown. Take them out and serve.
The baskets are great hot but also remain tasty when eaten at room temperature during a picnic. In addition to this single portion version, it is possible to make the recipe in a single large tasty zucchini flower basket cake.
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