Right now on the vegetable stands, they stand out, zucchini or pumpkin flowers. Both are harvested, but the most common are zucchini flowers, which are cooked in many ways. Fried or in batter are the most classic. In my recipe, I wanted to change their appearance by wrapping them in a strip of puff pastry. This is how Stuffed Zucchini Flower Cannoli were born. Excellent served as an appetizer but also as a main course.
Other recipes
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 10 zucchini flowers (or pumpkin flowers)
- 1 roll puff pastry (rectangular)
- 1 egg
- 1.8 oz Parmigiano Reggiano DOP (grated)
- 0.42 cup milk
- 2.8 oz bread crumb
- 1 Tropea red onion
- 3.5 oz sausage (skinned)
- 0.11 oz fine salt
Tools
- Kitchen Scale
- Bowl
- Fluted Pastry Wheel
- Parchment Paper
Steps
Preheat the oven to 340 degrees Fahrenheit. Prepare the roll by opening it on its paper. With the pastry wheel, cut 10 strips (starting from the widest base), they will be used to wrap the flowers. Put the egg in a bowl with the grated Parmesan (set aside a tablespoon), the chopped onion, and the salt. Mix and add the skinned sausage. Mash with a fork to combine.
Add the bread crumb previously soaked in milk and squeezed. Take the zucchini flowers, remove the pistil, and clean them with kitchen paper. I prefer not to wash them, but if you wish, you can do so gently. With a teaspoon, take some filling and stuff them. Take a strip of puff pastry and wrap it around the flowers three times.
Lay a sheet of parchment paper on a baking tray and place the flowers on it. Drizzle a little oil over them and sprinkle with the remaining grated Parmesan. Bake and cook for 30 minutes while keeping an eye on them. Place your Stuffed Zucchini Flower Cannoli on a rustic cutting board, and you will make a great impression!
