Zucchini blossoms with Mascarpone Filling
Pane-Bistecca
t’s zucchini flowers time again. I found them at the market and made zucchini blossoms with mascarpone filling. I’ve already described my memories in a previous post, but every time I see blossoms like this, it takes me back to my childhood, to my Nonna’s garden. Among the chickens and garden beds were the zucchini.
Opposite was the washing fountain. A tall, brick thing with ice cold water, straight from the mountain. The laundry was washed there, still with the washboard. And we also washed our hair there. I don’t have to mention that we didn’t wash our hair every 2 days, because the water was really freezing cold!!!! Oh, again so many memories.
Opposite was the washing fountain. A tall, brick thing with ice cold water, straight from the mountain. The laundry was washed there, still with the washboard. And we also washed our hair there. I don’t have to mention that we didn’t wash our hair every 2 days, because the water was really freezing cold!!!! Oh, again so many memories.
Ingredients
12 large or 24 small Zucchini Flowers, spikes and pistils removed as described here.
200 g Mascarpone
100 g Herb Cream Cheese
1 tbsp Herb mixture
3 cloves of Garlic
30 ml Cream
3 Eggs
Salt and Pepper
30 g Parmesan grated
Flour until the dough is not runny anymore
Filling:
Batter:
Instructions
1
Step 1
Beat the filling with a food processor until soft, then pour into a piping bag. Now carefully inject into each flower.
2
Step 2
Mix the ingredients for the batter together and briefly dip the filled blossoms in it.
3
Step 3
Fry immediately in hot oil until brown on both sides. Serve hot.
Notes
More zucchini flowe recipes: Zucchini Flowers in Parmesan Batter, Fior di Zucca fritti, Baked Fior di Zucca
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