Stuffed Zucchini Flowers with Smoked Scamorza and Prosciutto Cotto

Zucchini flowers are one of the most seasonal ingredients of early summer in Italy. This recipe is delicate, simple and perfect for June, when lighter fried or baked vegetable dishes feel right on the table. Stuffed zucchini flowers are a classic Italian summer idea, and scamorza works beautifully as the melted filling. 

Author

Agostino Fraschetta

Prep Time

20 minutes

Cook Time

15 minutes

Servings

4

Category

Lunch

Cuisine

Italian

Ingredients

• 12 zucchini flowers
• 150g Scamorza Affumicata – Smoked Scamorza Cheese
• 100g Pre-sliced Prosciutto Cotto 100g
• 100g Caputo Blue 00 Flour
• Extra Virgin Olive Oil 1lt
• sparkling water, as needed
• salt

Directions

1. Gently clean the zucchini flowers and remove the inner pistil.
2. Cut the smoked scamorza into small sticks.
3. Cut the prosciutto cotto into thin strips.
4. Fill each flower with a little scamorza and prosciutto cotto.
5. Twist the tips gently to close them.
6. Make a light batter with the Caputo Blue 00 Flour, a pinch of salt and enough cold sparkling water to reach a smooth consistency.
7. Heat the olive oil in a deep pan.
8. Dip the flowers in the batter and fry until crisp and golden.
9. Drain on kitchen paper, season lightly with salt and serve straight away.