TORTA DI FIORI DI ZUCCA or PIE WITH ZUCCHINI FLOWERS

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Today’s recipe is according to Marco not worth blogging about but according to me it is. And as it is my food blog, I do blog about it because I liked this pie. I have modified the original recipe a bit because I had put a bit too much parmesan in it but for the rest it is the same as the one we had for dinner yesterday! It’s up to you to judge whether it is worth the trouble or not… How hard isn’t the life of a food blogger!

Weekend Herb Blogging still goes on so here we go again. And do take a look at kalyn-s round up at Kalyn’s Kitchen, there are many interesting contributions every week! I have chosen to deal with zucchini flowers this time because they are beginning to seep into the vegetable stalls and they are quite delicious. They are in my opinion best deep-fried and I bought them with intention of doing that but I never got around to it so I had to come up with something else before they turned bad. And then I had some ricotta that had to be used as well so this was the result!

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TORTA DI FIORI DI ZUCCA or PIE WITH ZUCCHINI FLOWERS

Pie crust

Filling:
18-20 zucchini flowers
½ leek, finely sliced
250 gr ricotta
2 egg yolks
2 dl freshly grated parmesan cheese
3 tbsp milk
Salt
Olive oil

– Sauté the leek for 3-4 of minutes, then add the zucchini flowers and continue to sauté for a minute or two, be careful not to overcook them.
– Mash the ricotta with a fork and then you add the milk, egg yolks and the parmesan cheese. Add salt if needed.
– Press out the pie crust in a pie tin and distribute the ricotta mix evenly in it.
– Distribute the leeks evenly over the surface and then you put the flowers in any kind of pattern you want, I made a flower or maybe it was more similar to a cart wheel…
– Bake it for 35-40 minutes in 175° centigrades.

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L