Flowers of stuffed zucchinis
As an accompaniment of a Château Crémade Rosé 2006.
The shopping for 6 people:
| Male zucchini flowers | 12 | pièces |
| For the stuffing | ||
| Zucchini | 2 | |
| Shallot | 1 | |
| Garlic | 3 | |
| Mushrooms | 150 | gr |
| Egg | 1 | |
| Olive oil | 10 | cl |
| Parsley | pm | |
| Powder of almond | pm | |
| Tapenade | 50 | gr |
| Thyme | pm | |
| Optionally | ||
| Small smoked bacon cubes | 100 | gr |
| Finishing | ||
| Flour | 100 | |
| Eggs | 2 | pm |
| Breadcrumbs | 100 | pm |
| Tomato Coulis | pm | |
| Basil | pm | |
| Salt and Pepper | pm |
Preparation :
Wash and cut the shallots, mushrooms and zucchini into a fine burnoise. Peel and crush the garlic.
1 - Make go back the shallot to the olive oil, add the brunoise of zucchini. Spice with fresh thyme, add a touch of minced garlic at the end of cooking, spice. Reserve. Cook mushrooms with (optionally) some bacon cubes. Mix the vegetables, add egg yolk, a spoonful of tapenade, fresh cream and a little of almond powder to give some substance to this farce.
2 - Take away the pistils of the flowers of zucchini.
3 - With the aid of a pocket, stuff flowers by closing the end of petals.
4 - Bread the flowers in English way (flour, eggs and breadcrumbs).
5 - Fry quickly in olive oil and serve on a coulis of tomato and basil.
Other receipes:
Salad of gizzards - Persillade of beef in hazelnuts - lamb's Hazelnut there crépinette - Mignon of calf - lamb's Fricassee - Flowers of stuffed zucchinis - Custard in asparagus - Savoury pasty of asparagus - Gratin of mushrooms on toasts - Cannon of lamb stuffed in kidneys - Tatin of lamb
Desserts :
Figs and browned apricots - Tear of chocolate - Custard of pumpkin in the caramel - Pear roasted in the Thyme