Fiori di Zucca Ripieni from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Name: Fiori di Zucca Ripieni from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Ingredients: 1 small (100 g) floury potato, such as russet or desiree, peeled and cut into 2 cm dice; 1 green zucchini (courgette), halved; salt flakes; 100 g green beans, topped and tailed; 1 small clove garlic, finely chopped; 1 tablespoon thinly sliced basil leaves; 1 egg, lightly beaten; 50 g Grana Padano, freshly grated; 18 female zucchini (courgette) flowers, ends trimmed and stamens removed; freshly ground black pepper; 25 g unsalted butter, melted

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In Lombardy we bake rather than deep-fry stuffed zucchini flowers, as I’ve done here. We only deep-fry them without any filling, usually just dusted in flour.

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Ingredients

1 small (100 g) floury potato, such as russet or desiree, peeled and cut into 2 cm dice
1 green zucchini (courgette), halved
salt flakes
100 g green beans, topped and tailed
1 small clove garlic, finely chopped
1 tablespoon thinly sliced basil leaves
1 egg, lightly beaten
50 g Grana Padano, freshly grated
18 female zucchini (courgette) flowers, ends trimmed and stamens removed
freshly ground black pepper
25 g unsalted butter, melted