Do you love courgette flowers but you don’t like to fry? Here a quick and easy recipe!
- 300g Baccalà*/Cod
- 150ml milk
- 1 garlic glove
- 2 bay leave
- 8 courgette flowers
- 5 spoons of extra virgin olive oil
- Salt and black pepper to taste
- 40g grated Parmigiano Reggiano
In a pan, brown the garlic, add the Baccalà or cod, bay leaves and milk. While it is cooking mince the cod. Stir the content, add salt and pepper and remove bay leaves.
Carefully open the courgette flowers and fill with the cod. Close the petals back around the filling, then place on a baking tray with 3 spoon of extra virgin olive oil. and sprinkle over the grated Parmigiano Reggiano. Pre-heat the oven to 180 ºC and cook the courgette flowers for about 15 minutes.
* If you are using Baccalà, you have to place it in a large bowl and cover with cold water. Soak for 3 days, changing the water daily, until tender