Baked to perfection and stuffed with ricotta, these are among Mimmo De Gregorio’s signature dishes. At Stuzzichino, he transforms the bounty of his garden into truly delicious stuffed treats. Join us in discovering the family recipe!
MARETERRA ZUCCHINI BLOSSOMS FROM THE FAMILY GARDEN, BAKED AND STUFFED WITH RICOTTA
Recipe for 4 people
Ingredients
- 12 zucchini blossoms
- 250 g sheep's milk ricotta
- 5 anchovies in oil
- 50 g Parmigiano Reggiano
- Parsley to taste
- Salt to taste
- Breadcrumbs to taste
- Extra virgin olive oil
Instructions
In a bowl, combine the ricotta and Parmesan cheese, then season with salt and pepper.
Using a knife, chop 5 anchovy fillets (in oil) and add them to the cheese mixture along with a teaspoon of breadcrumbs and some finely chopped parsley.
Clean the zucchini flowers by removing the inner parts, then wash them thoroughly.
Stuff them with the mixture prepared earlier. Place the zucchini flowers in a baking dish and drizzle with a little extra virgin olive oil. Bake in a preheated oven at 220°C for about 15 minutes.
Address
Lo Stuzzichino
via deserto 1 a 80061 Sant'Agata sui Due Golfi, Campania
Phone: 081 533 0010
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