Stuffed courgette flowers

Ingredients

  • 6 courgette flowers with long stalks
  • 120g of delicate caprino (2 pieces)
  • 2 ripe tomatoes
  • 2 scallions
  • Basil
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt, pepper 

Preparation

  • 1

    Chop the scallion finely and mix in a bowl with the caprino, a few torn basil leaves, salt and pepper, and mix until even.

  • 2

    Eliminate the stamens and stalks from the courgette flowers, fill with the cheese mixture and close. Cook the flowers in a pan over a low heat for about 10 minutes.

  • 3

    Scald the tomatoes, remove the skin and seeds, dice and dress with olive oil, a few drops of vinegar, salt, pepper and fresh basil. Gently transfer the flowers to a hot plate and serve with the dressed tomatoes. 

Related Recipes

The Recipes of the Caseificio Longo

Mini Tomino del Boscaiolo and Vegetable Pastilles

Mini Tomino del Boscaiolo and Vegetable Pastilles

Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on

Difficoltà media
Preparazione 30 minuti
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Blinis with Fresh Tomino Mousse and Smoked Salmon

Blinis with Fresh Tomino Mousse and Smoked Salmon

Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two

Difficoltà molto_bassa
Preparazione 2 minuti
Stuffed Paglierina

Stuffed Paglierina

Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Difficoltà molto_bassa
Preparazione 15 minuti
Primo Sale Egg Muffins

Primo Sale Egg Muffins

Break the eggs into a bowl and beat them with the salt, pepper and milk. Line

Difficoltà molto_bassa
Preparazione 15 minuti
Potato cake with Ricotta and Toma

Potato cake with Ricotta and Toma

Boil the potatoes in a pan, peel and mash them...

Difficoltà media
Preparazione 30 minuti
Créme brulée with Tomino del Boscaiolo

Créme brulée with Tomino del Boscaiolo

Blend the Tomino del Boscaiolo, pour it into a bowl, add...

Difficoltà media
Preparazione 20 minuti
Veal Carpaccio and Rustino

Veal Carpaccio and Rustino

Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap

Difficoltà bassa
Preparazione 30 minuti
Ginger brisket

Ginger brisket

Difficoltà media
Preparazione minuti
Tuna and Primosale Carpaccio

Tuna and Primosale Carpaccio

Gently fry the tuna with a small amount of oil, cut it into slices and set to

Difficoltà media
Preparazione 20 minuti
Tomino del Boscaiolo filled with bacon

Tomino del Boscaiolo filled with bacon

Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon

Difficoltà molto_bassa
Preparazione 10 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2024. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524