Pumpkin flower au gratin stuffed with asparagus


Thank you very much sonoserena for this other delicious recipe! We have never tried a pumpkin flower like this before!!! Reading the procedure makes you want to start cooking immediately!



Ingredients for 8 pumpkin flowers:

250 g cow’s milk ricotta

50 g Parmesan cheese

150 g cleaned asparagus

1/2 onion

1/2 lemon peel

1/2 garlic clove

1 small bun

1 tablespoon linseed

A handful of basil leaves

Oil and salt to taste



Chop up the onion and brown it in a pan with a little oil. Clean the asparagus, cut it into rounds and add it to the onion. Add 1/3 cup water, add salt to taste and cook with the lid on for about 15 minutes on a medium heat. Once cooked, mix ricotta, asparagus, 30 g Parmesan, pepper and lemon zest. Fill the flowers with the mixture, grease them with a little oil using a kitchen brush or your fingertips. Blend bread, basil, garlic, remaining Parmesan cheese, linseed and a pinch of salt. Sprinkle the flowers with the aromatic breadcrumbs, place on a sheet of baking paper and bake at 230° until golden brown (approx. 15 min).

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Entreprise agricole FANTIN BENVENUTO

Via dell’artigianato 19 Badoere

Tél. +39 340 6928998

Horaire d’ouverture

Matin: 9.30-12.30
Après-midi: 15.30-19.00

Jour de fermeture le lundi.