Zucchini Flowers Stuffed with Ricotta and Asparagus (Fiori di zucca ripieni di ricotta e asparagi)
Ingredients for 4 persons
20 Zucchini Flowers
400 gr (14.10 oz) Ricotta Cheese
120 gr (4.23 oz) Asparagus
500 gr (17.63 oz) Cherry Tomatoes
120 gr (4.23 oz) Rocket (Arugula)
100 gr (3.52 oz) Grated Parmesan
100 gr (3.52 oz) Chopped Red Onion
20 ml (0.66 fl oz) White Wine Vinegar
Extra Virgin Olive Oil
Salt and Black Pepper
VIDEO
How to clean Zucchini Flowers - Come pulire I fiori di zucca
First of all chop the asparagus into pieces
Heat up a frying pan over medium heat and pour in the olive oil, when it's hot add the onion and fry until transparent then add the asparagus and cook until crispy. Once the asparagus has cooked, turn off the heat and let it cool down
In a large bowl, dump ricotta cheese then add grated parmesan, asparagus, salt, black pepper and stir all ingredients until well combined. Lay zucchini flowers on a chopping board, spoon the filling into each flower and once all are filled, gently roll and close the flowers and set aside
Rocket dip
Put the rocket into the food processor, add abundant olive oil, a handful of salt and some black pepper, cover up and process at medium speed until well combined. Add a little white vinegar into the rocket dip which keep it green and glossy
Tomato dip
Put tomatoes into the food processor, add abundant olive oil, a handful of salt and black pepper, cover up and process at medium speed until well combined
Heat up a frying pan over medium heat, add the olive oil, gently place stuffed zucchini into the pan and let them brown. After a couple of minutes, turn over and cook for 2 minutes more.
Spread the tomato dip on a serving dish, lay down the flowers, garnish with rocket dip and serve
