FILLED
PUMPKIN’S FLOWERS
Pumpkin’s
flowers
200
Gr. Parmigiano Reggiano cheese
½
Kg. Potatoes
½
Kg. String beans
2
onion cores
Salt
and pepper
2
eggs
Peel
the potatoes and bring them, the cleaned string beans
and 2 onion cores to a boil in salted water. Sift
everything to get a vegetable mash. Add the eggs,
Parmigiano Reggiano cheese and a little pepper. Add
salt as needed. Fill the pumpkin’s flowers,
seal them and put them in a baking sheet: they have
to be slightly oiled and upside down. Put the sheet
in the oven, let the flowers cook at 180°/200°
for 15 to 25 minutes. You can also fry them with extra
virgin olive oil, if you like.
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