Stuffed courgette flowers

starter summer
Total: 20 min. | Active:
vegetarian, lactose-free

Stuffed courgette flowers are incredibly easy to prepare and guarantee an impressive starter. The ricotta, beetroot and hummus filling not only catches the eye with its pretty pink colour, but it tastes fantastic too. The whisked egg makes the courgette flowers light and airy. We especially love the fresh lemon zest and the surprising crunch of pink pepper.

Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Courgette flowers
100 g ricotta
1 tbsp beetroot hummus
1  egg
¼ tsp pepper
a little  pink peppercorn, ground
8  courgette flowers
a little  olive oil
Fregola sarda
120 g fregola sarda (e.g. Fine Food)
  salted water, boiling
To serve
a little  pink peppercorn, ground
1  organic lemon, use a little grated zest
a little  olive oil
some  peppermint leaves

How it's done

Courgette flowers

Combine the ricotta, with the hummus and egg, season. Fill the courgette flowers with the filling, place next to each other in the prepared tin. Drizzle with a little oil.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C.

Fregola sarda

Cook the pasta according to the package instructions until al dente, drain, cover and set aside.

To serve

Arrange the fregola sarda on a plate, top with the courgette flowers, garnish with pepper, lemon zest, oil and mint.

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