Baked Zucchini Flowers with Ricotta and Nduja
Category: Appetizer
Serves: 12
These baked zucchini flowers, filled with a delightful mixture of ricotta, nduja, and stracciatella, are an ideal appetizer to serve at a dinner party or special occasion. The richness of the filling combined with the crispy, golden breadcrumb topping makes each bite irresistible. This recipe is an easy way to enjoy the delicate flavor of zucchini flowers, elevating them into a gourmet treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini flowers (fiori di zucca) | 12 |
| Cow’s milk ricotta | 300g |
| Nduja (spicy spreadable sausage) | 60g |
| Stracciatella cheese | 150g |
| Dried oregano | To taste |
| Fine sea salt | To taste |
| Extra virgin olive oil | To taste |
| Breadcrumbs | 20g |
| Pecorino cheese, grated | 20g |
Instructions:
-
Prepare the Filling:
Begin by preparing the filling for the zucchini flowers. Start by placing the ricotta in a fine mesh sieve over a small bowl to drain any excess liquid. This will help keep the filling creamy yet firm. Once drained, transfer the ricotta to a mixing bowl. -
Prepare the Stracciatella:
Using a sharp knife, chop the stracciatella cheese into small pieces. This will ensure an even distribution of creamy cheese throughout the filling. -
Prepare the Nduja:
Remove the skin from the nduja sausage and place the sausage on a cutting board. Using the flat side of the knife, gently press and flatten the nduja, then chop it into small bits. Add the nduja to the ricotta and stracciatella mixture. Season with a pinch of salt and a sprinkle of dried oregano to taste. -
Mix the Filling:
Using a whisk, thoroughly mix the ingredients together until well combined. The result should be a creamy, spreadable filling with a slight texture from the nduja and cheese. -
Prepare the Zucchini Flowers:
Before filling the flowers, ensure they are clean by gently blowing into the inside of each flower to remove any dirt. If the pistil (the stamen) is still yellow, leave it intact for flavor. However, if it is too dark or withered, carefully remove it. Be gentle to avoid tearing the delicate petals. -
Stuff the Flowers:
Transfer the ricotta and nduja filling into a disposable piping bag without a nozzle. This will allow for easy filling. Gently stuff each zucchini flower with the filling, pressing lightly to ensure they are nearly full but still retain their shape. -
Prepare the Breadcrumb Coating:
In a small bowl, combine the grated Pecorino cheese with the breadcrumbs. Mix thoroughly to ensure the breadcrumbs are evenly coated with the cheese. -
Assemble for Baking:
Place the stuffed zucchini flowers on a baking tray lined with parchment paper. Drizzle them lightly with extra virgin olive oil to help them crisp up during baking. -
Bake the Zucchini Flowers:
Preheat your oven to 180°C (350°F). Once the oven is heated, place the tray in the center and bake for approximately 20-25 minutes, or until the zucchini flowers are golden and the breadcrumbs have crisped up. -
Serve:
Once baked, remove the zucchini flowers from the oven and let them cool slightly before serving. These baked zucchini flowers can be enjoyed warm or at room temperature. Their rich filling and crispy exterior will surely impress your guests.
Tips for Success:
- If fresh zucchini flowers are not available, you can also use frozen ones. Just ensure they are well thawed and drained before filling.
- For a twist, try adding a small amount of grated lemon zest or fresh basil to the filling for added freshness.
- If you’re looking to add a little extra flavor, drizzle the baked zucchini flowers with a balsamic glaze just before serving.
These Baked Zucchini Flowers with Ricotta and Nduja make for a perfect starter or a side dish to any main course. Their creamy, savory filling, combined with the subtle heat of nduja and the rich, crispy breadcrumb topping, make them a delicious, sophisticated dish that will be a hit at any gathering.
