Zucchini flowers filled with ricotta and Balsamic Vinegar of Modena

Zucchini flowers filled with ricotta and Balsamic Vinegar of Modena

INGREDIENTS FOR 4:

12 Zucchini Flowers
250 g of ricotta
Balsamic Vinegar of Modena PGI Emilio Gold
4 leaves of fresh basil
2 sprigs of fresh oregano
4 Slices of Prosciutto Crudo
Extra Vergin Olive Oil
Salt and pepper to taste

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

Clean zucchini flowers leave and rinse.

In a bowl, combine the ricotta and 1 Tablespoon of Balsamic Vinegar of Modena, basil, oregano. Season with salt and pepper to taste.

Using a pastry bag, fitted with a small round tip, pipe about 1 to 1.5 teaspoons of ricotta mixture into the center of the zucchini blossoms. Put them on a baking pan with parchment paper on.

Cut into two each slice of ham and then cut again.

Brush zucchini flowers with oil and wrap them into a stripe of ham.
Bake at 200° in static oven for 10 minutes and then turn oven in grill and let cook for other 5 minutes.

Serve with some drops of Balsamic Vinegar of Modena and a fresh bails leave.

Recipe created for Carandini by Roberta of @robysushi

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI