Stuffed courgette blossoms
6 servings
Prep: 20 mins,
Cooking: 1 hr
Pretty blossoms that makes a gorgeous meal.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (26)
Batter:
250 ml | soda water |
3/4 cup | flour — self-raising |
1/2 tsp | salt |
1/2 tsp | freshly ground black pepper |
Filling for the courgette blossoms:
3/4 cup | ricotta cheese |
1/2 cup | parmesan cheese — grated |
1 tsp | lemon — zest only |
1 | eggs — yolk only |
1 | garlic — cloves, crushed |
1 tsp | dried chilli flakes |
salt and freshly ground back pepper — to taste |
Pasta sauce:
250 ml | cream |
1 | butter |
1/2 | red onion — cut into half-moons |
5 | courgettes — chopped |
2 | garlic — cloves, chopped |
1/2 cup | stock — chicken |
lemon — halved, juice only | |
2 tsp | lemon — zest only |
1/2 cup | peas — frozen petit pois |
2 tsp | pine nuts — roasted |
fresh basil — handful | |
parma ham | |
salt and freshly ground back pepper — to taste | |
parmesan cheese — to serve | |
1/2 | tagliatelle — packet |
Tap for ingredients