Sciure Cene
Pumpkin flowers stuffed with mashed potatoes and boiled vegetables: a typical Ligurian recipe, easy to prepare for a delicious appetizer that will be loved even by the little ones!
Ingredients
400 g of potatoes
150 g of green beans
150 g of courgettes
5 tablespoons of grated Parmesan cheese
1 egg
16 pumpkin flowers
Basil and marjoram
Salt, pepper and oil
1 clove of garlic
Preparation
Trim green beans and courgettes and peel potatoes; cut all vegetables into small pieces and wash them. Then boil them in salted water until the vegetables are sufficiently tender.
Once drained, let them cool and then pass them to the vegetable mill; collect the puree in a pan and let it dry over slow flame, mixing it regularly.
Transfer the puree into a bowl and add the egg, Parmesan and 2-3 tablespoons of oil; chop a handful of basil and marjoram leaves with the garlic clove and mix it with the chopped vegetables.
At this point you must stuff the pumpkin flowers!
Remove the pistil inside the pumpkin flowers and fill them with the mixture, using a pastry bag. Close them so that the filling does not come out, gently screwing the petals onto themselves.
Place the stuffed pumpkin flowers in an oiled oven pan and put them in preheated oven at 180 °C for about 15 minutes. Serve them warm, as an appetizer or a side dish.
