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Recipes
Baby courgette flowers stuffed with gorgonzola

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DIFFICULTY

Baby courgette flowers stuffed with gorgonzola

Ingredients

  • 16 Baby courgette flowers ((fresh))
  • 250 g Spicy Gorgonzola PDO
  • 100 g Roman ricotta
  • 3 Eggs
  • 200 g 00 flour
  • 1/2 glass Prosecco wine
  • 2 l Peanut oil
  • Salt
  • Pepper

Preparation

  1. Combine gorgonzola and ricotta with a wood spoon, then leave it stand in the freezer for at least 20 minutes.
  2. Wash and clean the courgette flowers, dry them accurately then stuff them using a coffee spoon or a pastry bag.
  3. Let peanut oil warm up to 170°, pass the flowers in the batter and fry.

Suggested wine

Arneis, Langhe