Zucchini blossoms stuffed with fresh cheese and summer truffles
July 20, 2010Advertisement
3 small zucchinis with their blossoms
20g summer truffles
For the stuffing
60g Ricotta cheese
20g grated Parmesan cheese
20g vegetables cut in very small cubes: carrots, zucchini and celery
1 whole egg
Mix all the above ingredients well and stuff the blossoms with the mixture; steam for about 10 minutes
For the sauce
100g cream reduced and mixed with 40g fresh cheese
Bon apétit!