Delicious Recipes

Pumpkin Blossom Parmesan

isaporidiethra

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in

This pumpkin blossom parmesan is, I assure you, uniquely delicious, nothing to take away from the real, famous, and very tasty eggplant parmesan. A truly exquisite variant that I recommend you try as soon as possible. A light and tasty dish, perfect as an appetizer, side dish, or even as a main course. The recipe is simple and quick, and it allows you to best enhance the delicate flavor of pumpkin blossoms. The blossoms are first fried in a super delicious batter, if you want the recipe click here

If you like pumpkin blossoms, also read:

  • Difficulty: Very Easy
  • Cost: Economical
  • Preparation time: 30 Minutes
  • Portions: 4
  • Cooking methods: Frying, Oven
  • Cuisine: Italian
  • Seasonality: Spring, Summer
1,192.90 Kcal
calories per serving
Info Close
  • Energy 1,192.90 (Kcal)
  • Carbohydrates 61.73 (g) of which sugars 3.22 (g)
  • Proteins 24.13 (g)
  • Fat 97.74 (g) of which saturated 22.39 (g)of which unsaturated 65.00 (g)
  • Fibers 4.81 (g)
  • Sodium 766.04 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the batter

  • 1 1/4 cups water
  • 1 1/2 tsp fresh yeast
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 30 pumpkin blossoms
  • 1 1/4 cups peanut oil
  • 2 tbsp extra virgin olive oil
  • 1/2 onion
  • 3/4 cup tomato sauce
  • 1 1/4 cups canned tomatoes
  • to taste salt
  • 1/4 cup grated Parmesan
  • 7 oz mozzarella

Tools

  • 1 Frying Pan

Steps

  • Let’s start preparing the batter for frying the pumpkin blossoms. In a bowl, dissolve the crumbled fresh yeast in some water.

  • Add the flour and start mixing it

  • Pour the remaining water.

  • Once the ingredients are well mixed, add the salt.

  • Cover and let rest for 3 hours.

  • Wash the pumpkin blossoms, dry them with a cloth, and gently remove the pistil inside.

  • Also remove the stem.

  • After 3 hours, the batter will look like this with lots of bubbles.

  • Gently dip the pumpkin blossoms into the batter.

  • Fry them in plenty of peanut oil and place in a bowl with paper towels to remove the excess oil.

  • Now prepare the sauce. In a saucepan, sauté the olive oil with the onion without overcooking it, and first pour in the tomato sauce and then the canned tomatoes.

  • Salt, add the basil, cover with a lid, and cook for at least 20 minutes.

  • When the sauce has cooled slightly, start assembling our pumpkin blossom parmesan. Start pouring the sauce into a baking dish with a ladle

  • Then the Parmesan

  • arrange the pumpkin blossoms side by side.

  • Cover the blossoms with sauce

  • more Parmesan

  • diced mozzarella.

  • More pumpkin blossoms

  • Sauce, Parmesan

  • mozzarella, and bake in a preheated oven at 350°F for 35 minutes. Let cool slightly before serving our pumpkin blossom parmesan.

Author image

isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

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