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Vegetarian Dishes

Zucchini blossoms stuffed with fresh cheese and summer truffles

This recipe comes to us courtesy of Andrea Quagliarella who is head chef at the Villa La Massa Hotel.

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3 small zucchinis with their blossoms

20g summer truffles

For the stuffing

60g Ricotta cheese

20g grated Parmesan cheese

20g vegetables cut in very small cubes: carrots, zucchini and celery

1 whole egg

Mix all the above ingredients well and stuff the blossoms with the mixture; steam for about 10 minutes

For the sauce

100g cream reduced and mixed with 40g fresh cheese

Bon apétit!

20.07.2010 DW-TV Euromaxx a la carte Gericht