Baked Italian Pumpkin Blossoms Stuffed With Ricotta Fiori Di Zucca Ripieni Di Ricotta Recipes
BAKED ITALIAN PUMPKIN BLOSSOMS STUFFED WITH RICOTTA (FIORI DI ZUCCA RIPIENI DI RICOTTA)
Pumpkin blossoms are only in season for a short time, so make sure you try this delicious Italian appetizer where they are stuffed with ricotta cheese, Parmesan cheese, and mint, then baked in the oven. You can also prepare zucchini blossoms this way.
Provided by RitaCiu
Categories Zucchini Appetizers
Time 35m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
- Remove stamens from blossoms, wash, and dry well.
- Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 0.8 g, Cholesterol 13.7 mg, Fat 2.1 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 35 mg, Sugar 0.1 g
BAKED ITALIAN PUMPKIN BLOSSOMS STUFFED WITH RICOTTA (FIORI DI ZUCCA RIPIENI DI RICOTTA)
Pumpkin blossoms are only in season for a short time, so make sure you try this delicious Italian appetizer where they are stuffed with ricotta cheese, Parmesan cheese, and mint, then baked in the oven. You can also prepare zucchini blossoms this way.
Provided by RitaCiu
Categories Zucchini Appetizers
Time 35m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
- Remove stamens from blossoms, wash, and dry well.
- Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 0.8 g, Cholesterol 13.7 mg, Fat 2.1 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 35 mg, Sugar 0.1 g
GLUTEN-FREE STUFFED ZUCCHINI BLOSSOMS (FIOR DI ZUCCA RIPIENI)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Provided by Buckwheat Queen
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 17m
Yield 5
Number Of Ingredients 10
Steps:
- Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
- Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
- Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
Nutrition Facts : Calories 243 calories, Carbohydrate 23.6 g, Cholesterol 83.6 mg, Fat 11.5 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 4.2 g, Sodium 270.4 mg, Sugar 5.1 g
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