The Foodies Forum

Nannyp · Posted: Mon Jun 30, 2008 9:55 am Post subject: Stuffed Courgette Flowers

Stuffed Courgette Flowers

Breadcrumbs(slightly stale, country type loaf is best)
Some of the flowers(the male one’s) are on long thin stalks, you can take as many of these as you like, as long as you leave one, this will have plenty of pollen to pollinate the female flowers.

For each person, as a starter.

A little olive oil
Crumbs from a good, thick slice of bread
1 heaped tbsp fresh goat’s cheese
1 tbsp of toasted pine nuts
1 tbsp mix of chopped parsley and chives
Salt and pepper
3 fine, dry courgette flowers

Preheat the oven 10 180°C/350F/Gas 4. Use the oil to grease an oven proof dish. Mix all the ingredients, except the flowers, gently together.
Pick up a courgette flower and hold it in your hand with the open end upwards. With a dessert spoon, gently pack the interior with the stuffing – very gently, or the fragile orange petals will tear. Fold the petals around the mixture, then lay the little parcel gently down on the oiled dish. Repeat with all 3 flowers.
Drizzle over a little more oil and put in the oven for just long enough to warm the parcels through and cook the tiny area of stem at the base of each flower-about 15 minutes. Serve in the dish if you can, to avoid the risk of the delicate things collapsing when they are moved.

From: Deep France, Celia Brayfield.

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