Pumpkin flowers stuffed with potato
Pumpkin flowers are a wonderful ingredient, often used in Italian cuisine. They are best served stuffed and baked, as a unique side or starter. If you cannot find pumpkin flowers, zucchini flowers are a great alternative.
• 16 pumpkin flowers (or zucchini flowers alternatively), stems and pistils removed
• 500g white-fleshed potatoes
• 70g grated parmesan
• 1 small garlic clove, crushed
• 5-6 basil leaves, chopped
• 2 eggs
• Extra virgin olive oil, to taste
• Ground nutmeg, for seasoning
• Salt, for seasoning
1. Preheat oven to 180°C.
2. Line a baking tray with baking paper
3. Wash potatoes and place in a saucepan of cold water. Bring to the boil.
4. Cook until tender.
5. Drain and allow to cool.
6. Once cooled, peel potatoes.
7. Mash potatoes with a potato masher.
8. Add 50g of the parmesan, a pinch of nutmeg and salt, eggs, garlic and basil.
9. Combine well and transfer into a piping bag.
10. Pipe potato mixture into the flowers, placing them on baking tray when ready.
11. Dress with a little oil and sprinkle the remaining parmesan over the flowers.
12. Cook in oven for around 20 minutes.
13. Serve warm.