Stuffed squash blossoms
1st VARIATION
Ingredients
- Squash blossoms
- 200 gr. of Parmesan cheese
- 1/2 kilo of potatoes
- 1/2 kilo of green beans (“teghe”)
- 2 onion hearts, salt and pepper
- 2 eggs
Preparation
Boil together the peeled potatoes, green beans and two onion hearts in plenty of salted water. Then with all the vegetables you obtain a puree. Add the eggs, Parmesan cheese, a little pepper and salt. Fill the squash blossoms, close them well with thread and cook them in the oven for 15-25 minutes, arranging them in a baking pan, lightly oiled, upside down. It is possible to fry them in olive oil, but they remain more oily.
Recipe found both in Imperia and in Savona.
2nd VARIATION
For the filling
- green beans
- zucchini
- potatoes
- Parmesan cheese
- eggs
- butter and oil
- garlic
- marjoram and basil
Preparation
Cook the green beans, zucchini, and potatoes. Drain them well and pass them through a sieve. Place the vegetables in a bowl, add an egg, the grated cheese, a bit of melted butter, a tablespoon of oil, the chopped basil and marjoram; salt and pepper. Remove the pistil from the flowers, wash them and fill them with the prepared mixture. Close the petals and place them in a baking pan oiled with oil. Bake and cook at high temperature for 20-25 minutes.
