Stuffed courgette flowers
A recipe from Recipes from an Italian Summer
Preparation: 15 minutes
Serves: 4 people
200g (7oz) robiola or other soft cheese, cut into pieces
200g (7oz) Gorgonzola cheese, crumbled
3 gherkins (dill pickles), drained and chopped
1 egg yolk
12 courgette (zucchini) flowers, trimmed
Put the cheeses in a bowl and beat with a wooden spoon until smooth.
Stir in the gherkins and egg yolk and season with salt. Mix carefully.
Fill the courgette flowers with the cheese mixture, arrange them on a serving dish in the shape of a star and serve.