Stuffed pumpkin flowers
A few weeks back my dad’s vegetable garden was overgrown with rogue pumpkin plants and I decided to make use of the beautiful yellow flowers. The fairytale soon turned into a disaster when I realised how awful and prickly pumpkin plants can be.
But the rumble of my stomach spurred me on, and I braved the elements, so that I might try this Italian cuisine that had been on my cooking to-do list for years.
The reviews from the family dinner table were all very positive, except for my mum who decided the stalks were not to her liking. Harsh critics aside, I enjoyed the experiment and I would defenitely do it again.
Ingredients
- 2 eggs
- 2 tablespoon plain flour
- 12 pumpkin flowers
- 200 g fresh ricotta
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon of chives, snipped or 4 fresh basil leaves, chopped
- 1 egg, lightly beaten
- 3 tablespoon parmesan, freshly grated
- salt and freshly milled pepper
- olive oil for frying
Serves: 3
Cooking time: 30 mins
