FILLED PUMPKIN’S FLOWERS

Ingredients:

16 pumpkin’s flowers
6 medium-sized courgettes
2 eggs
80 Gr. Grated Parmigiano Reggiano cheese
50 Gr. Bread dunked into milk
1-½ garlic cloves
½ glass extra virgin olive oil
30 Gr. Grated bread
10 Gr. Dried mushrooms
1 twig of marjoram
1 tuft of parsley
Salt
Pepper

How to cook them:

Wash the pumpkin’s flowers, remove their pistils and drain them. Wash the courgettes, bring them to a boil: just half-cook them. Then drain and mince them. Let the dried mushrooms soften, then add garlic and mince all the ingredients together, fry them slowly in oil, then add the courgettes and let everything brown for 3 to 4 minutes. Add the eggs, Parmigiano Reggiano cheese, dunked bread, minced marjoram and parsley, salt and pepper. Fill the pumpkin’s flowers with this mixture, put them in a baking sheet, where you have poured water and a little oil, and sprinkle them with grated bread. Put in to the oven and let it cook for about 25 minutes.