Stuffed Pumpkin Flowers.

DI Chiara Maci | 8 Aug 2019


I promised you yesterday.

Pumpkin flowers, stuffed “up to burst” :-).

Inside them mozzarella fior di latte, freshly made buffalo ricotta, salt, pepper and then in the oven with a drizzle of oil.

Shall I tell you they were super?



30 freshly picked pumpkin flowers

300g of buffalo ricotta

2 small eggs

Abundant basil

1 mozzarella fior di latte




– In a bowl mix the ricotta with the salt, pepper and whole eggs.

– Reduce the mozzarella fior di latte in small pieces and add it together with the washed basil leaves.

– Mix everything together, taste to feel that the filling is tasty and if necessary, season with salt and pepper.

– Clean the flowers by removing the stem, the outer pins and the pistil (at your leisure, my mother does not remove it, I do).

– With a teaspoon fill each flower with the filling.

– Preheat oven to 190 degrees.

– Arrange the zucchini flowers on a baking sheet covered with parchment paper, season with a little oil and bake them for 15 minutes at most. For the time I go a bit by eye.

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