a recipe for your pages: stuffed zucchini flowers

I didn’t really know what to do with these the first time I bought them from a farmers market. I always think they are so pretty, but what will I do with them. There is a stellar on the menu item in Los Angeles from a place called Cecconi’s. It is a flatbread with cheeses, zucchini flowers and shaved truffles.

Today, I remembered that I had this recipe. Since summer is coming, I thought it be nice to post it. Looks like I found another way to use these beauties. It is only one and half chef hats in difficulty. This recipe is from the pages of Cuisine Naturelle. It is a cooking book full of great recipes by Jean Francois Meteigner with Briget Legere Binns. It is available on my Amazon store.

Stuffed Zucchini Flowers

Servings: 4 as an appetizer or a side dish

Level of Difficulty: 1 1/2 Chef hats

16 baby zucchini flowers

1 1/2 pounds white button mushrooms (or any other fresh mushroom, in season), brushed clean

1 clove garlic, finely chopped or pushed through a press

Fine sea salt and freshly ground blackpepper

2 tablespoons heavy whipping cream

2 tablespoons olive oil

Aged balsamic vinegar, for serving

Carefully remove the pistils from the center of each flower (this is best done by someone with small fingers!). Place the flowers on a paper towel-lined plate, cover with plastic wrap and refrigerate.

In a food processor, pulse the mushrooms and garlic until coarsely chopped (not pureed). Place a nonstick pan over medium heat and add the mushroom mixture. Sauce until all the liquid has evaporated and the mushrooms are starting to stick to the pan. Add 1/4 teaspoon salt, a few turns of the peppermill, and the cream. Cook 5 minutes more, stirring, until thickened. Remove of the heat, cool to room temperature, and refrigerate for at least 1 hour. Place the stuffing mixture into a pastry bag, fitted with a large, plain tip, and fill each flower about three-fourths full, using about 1 tablespoon per flower. Gently fold the petals to one side, to seal the stuffing. Preheat the oven to 375 F. Place a large, ovenproof nonstick sauce pan over medium heat, and add the olive oil. When it is hot, add the stuffed flowers and brush the tops lightly with some oil from the pan. Cook for 1 minute without moving or touching the delicate packages, then transfer to the oven for 5 minutes to finish cooking. Serve at once.

Until Next Time…

I need a bigger pastry tip.. maybe a bigger bag?