Home > Recipes > Baked pumpkin flowers stuffed with potatoes and parmigiano reggiano cheese

Baked pumpkin flowers stuffed with potatoes and parmigiano reggiano cheese

Course

Appetizer

Time

30 min

Portions

4 portions

Difficulty

Easy

Light but tasty!

INGREDIENTS

16 pumpkin flowers
500 g of white potatoes
70 g grated Gran Soresina Parmigiano Reggiano PDO cheese
1 small clove of garlic
1 bunch of basil
2 egg
Extra-virgin olive oil to taste
Nutmeg to taste
Salt to taste

PREPARATION

To prepare this recipe start with the filling: wash the potatoes, transfer them to a pot with cold water and once brought to a boil, cook them for about 40 minutes. Check the cooking by piercing the potatoes with a fork, drain them with a skimmer, let them cool and finally peel them.
Crush the potatoes with a potato masher (or alternatively with a fork), add 50 g grated Parmigiano Reggiano cheese, a pinch of nutmeg, salt, eggs, and 5/6 chopped basil leaves.
Prepare the peeled clove of garlic, removed from the core and squeeze with a garlic squeezer, finally add it to the filling. Clean the pumpkin flowers, remove the pistil and stem, wash and dry them gently.
Clean the pumpkin flowers, remove the pistil and stem, wash and dry them gently.
Fill them with the prepared potato filling and, as they are ready, place them on a baking sheet covered with oiled paper.
Season them with a little oil, sprinkle them with the remaining Parmigiano Reggiano cheese and cook in an oven preheated to 180° for about 20 minutes. Finally, enjoy them! Finally, enjoy them!