Squash flowers stuffed with Niçoise

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Squash flowers stuffed with Niçoise

Squash flowers stuffed with Niçoise

Number of people

10 Squash flowers

200 g chopped ham

125 g cooked rice

1 raw egg

1 onion

2 cloves of garlic

2 tablespoons of tomato sauce

1 handful of basil

150 g grated cheese (Gruyère or Parmesan)



1 l vegetable stock

Preparation: 25 min
Cooking time: 1 h
Step 1
Brown the onion in olive oil.
Step 2
In a large bowl, mix the rice with the ham, add in order: onion, tomato sauce, egg, garlic, chopped parsley and cheese. Mix well to obtain a homogeneous filling.
Step 3
Wash the squash flowers thoroughly and wipe them with absorbent paper. Remove the pistils (it is important, otherwise the flowers will be bitter).
Step 4
Garnish each flower with stuffing, up to the curve of the petals.
Step 5
Place the flowers (lengthwise) in a gratin dish and place in the oven at 180°C (thermostat 6) for one hour, basting with broth every 10 minutes.
Author's note
Can be enjoyed cold, as a starter, with a green salad.

I add my grain of salt

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