Mantuan Stuffed Zucchini Blossoms

Ingredients

In the original Dutch dish, Berenklauw, the main ingredient is a meatball wrapped in a cabbage leaf. However, in this adapted Mantuan version, the focus shifts to zucchini blossoms. The filling is also modified to incorporate local Mantuan ingredients, such as Parmigiano-Reggiano cheese and prosciutto. The cooking technique is adjusted to ensure the delicate zucchini blossoms are cooked gently, preserving their tender texture. We alse have the original recipe for Berenklauw, so you can check it out.

• 12 fresh zucchini blossoms 12 fresh zucchini blossoms
• 200g (7oz) ricotta cheese 200g (7oz) ricotta cheese
• 50g (1.8oz) Parmigiano-Reggiano cheese, grated 50g (1.8oz) Parmigiano-Reggiano cheese, grated
• 50g (1.8oz) prosciutto, finely chopped 50g (1.8oz) prosciutto, finely chopped
• 1 egg, lightly beaten 1 egg, lightly beaten
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 6g (1g sugars)
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Gently rinse the zucchini blossoms and pat them dry with a paper towel.
2. 2.
   In a bowl, combine the ricotta cheese, grated Parmigiano-Reggiano cheese, chopped prosciutto, beaten egg, and fresh parsley. Mix well.
3. 3.
   Carefully open each zucchini blossom and remove the stamen inside.
4. 4.
   Spoon a small amount of the filling into each blossom, being careful not to overfill.
5. 5.
   Gently twist the top of each blossom to seal the filling inside.
6. 6.
   Heat olive oil in a frying pan over medium heat.
7. 7.
   Fry the stuffed zucchini blossoms until golden brown, turning them gently to ensure even cooking.
8. 8.
   Remove from the pan and place on a paper towel to drain excess oil.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Mantuan Stuffed Zucchini Blossoms warm as an appetizer or a light main course.

Treat your ingredients with care...

• Zucchini blossoms — Handle the delicate blossoms with care to avoid tearing them. Rinse them gently and pat them dry before using.
• Parmigiano-Reggiano cheese — Use freshly grated Parmigiano-Reggiano for the best flavor and texture.
• Prosciutto — Finely chop the prosciutto to ensure it blends well with the other ingredients.

Tips & Tricks

• If zucchini blossoms are not available, you can substitute with other edible flowers like squash blossoms or even bell pepper strips.
• For a vegetarian version, omit the prosciutto and add some finely chopped sun-dried tomatoes for an extra burst of flavor.
• Serve the Stuffed Zucchini Blossoms with a drizzle of balsamic glaze or a sprinkle of fresh lemon juice for a tangy twist.
• These blossoms are best enjoyed immediately after cooking, as they tend to lose their crispness over time.
• Experiment with different fillings by adding herbs like basil or mint, or even a touch of chili flakes for a spicy kick.

Serving advice

Serve the Mantuan Stuffed Zucchini Blossoms as an elegant appetizer or as a light main course accompanied by a fresh salad. They can be enjoyed warm or at room temperature.

Presentation advice

Arrange the Stuffed Zucchini Blossoms on a platter, garnished with a sprinkle of fresh parsley or edible flowers for an eye-catching presentation. Serve them individually or in a neat row to showcase their delicate beauty.