Savory pie with stuffed zucchini flowers, ideal for an appetizer or a buffet, but also simply for a quick dinner. An extremely easy recipe, delicious and sure to please everyone. Just get some excellent zucchini flowers, they must be large and fresh. The filling I used is smoked scamorza and salami, but you can change it according to your taste. You could opt for buffalo mozzarella with prosciutto crudo or ricotta and cooked ham; in short, you can definitely use the filling you like best!
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- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 sheet puff pastry
- 8.8 oz smoked scamorza cheese
- 3.5 oz Neapolitan salami
- 20 zucchini flowers (large and open)
- 2 eggs
- to taste salt and pepper
- to taste Parmigiano Reggiano cheese (grated)
- to taste breadcrumbs
- to taste Grana Padano flakes (or Parmesan)
Steps
Wash and remove the pistil of the zucchini flowers. Cut the scamorza and salami into small pieces, mix everything, and fill the zucchini flowers with this filling.
Place the pastry in a baking pan, and after pricking it, lay the stuffed zucchini flowers on top.
In a bowl, beat two eggs with salt, pepper, and grated Parmigiano.
Pour the beaten eggs over the zucchini flowers. Sprinkle with breadcrumbs and cheese flakes (Grana or Parmesan).
Bake in a hot oven at 350°F for about 30 minutes. Enjoy the savory pie warm, and enjoy your meal.
