The courgette flower parmigiana is a reinterpretation of a great summer table classic. It differs from the most famous eggplant parmigiana for the use of courgette flowers instead of eggplant. A easy recipe, simple and tasty, which you may never have tried.
Ingrediants
- 60-70 courgette flowers
- 900 g of cold sparkling water
- 300 g of rice flour
- 300 g of flour 00
- 800 g of tomato pulp
- 700 g of mozzarella for pizza
- 700 g of tomato puree
- Parmesan Cheese
- fresh basil
- ½ onion
- 1 clove of garlic
- extra virgin olive oil
- Seed oil for frying
- salt
- pepper
To hear the term parmesan Aubergine parmigiana immediately comes to mind, even if this word has now entered the cooking dictionaries to indicate any preparation composed in layers. The zucchini parmigiana, the grilled eggplant parmigiana, the pan-fried zucchini parmigiana, and last but not least the courgette flower parmigiana are an example (to discover the many variations in our gallery with the best 12 recipes for a parmigiana in the classic and alternative version).
Like all these recipes, the courgette flower parmigiana it is made up in layers. In this case a simple tomato sauce, enriched with mozzarella and parmesan (which for connoisseurs can never miss) and perfumed with basil leaves, alternates with fried courgette flowers in tempura for a second dish or a single dish rich in taste.
It is a great summer dish served hot, after a few minutes that it has been taken out of the oven, but also good at room temperature because it does not lose its flavor at all softness. For this you can prepare it in advance and serve it to dinner with friends. And, if you have a piece left over, try it in a sandwich for a lunch break at work that will be the envy of your colleagues!
OTHER TASTY RECIPES
: Courgette and potato parmigiana, white courgette parmigiana, cold summer parmigianaHow to prepare: Courgette flower parmigiana
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
50 min
- Portions
-
6 – 8
How to prepare: Courgette flower parmigiana
Preparing the courgette flower parmigiana is easy. First fry the courgette flowers in tempura according to our recipe, but using the quantities indicated here. Then fry the chopped garlic and onion in a pan with a drizzle of extra virgin olive oil, add the tomato pulp and cook for 10 minutes, then add the tomato puree and continue cooking until the sauce thickens. Season with salt and pepper.
Cut the mozzarella into sticks, then reduce a small part of these into small pieces. Assemble the dish in layers just like a classic parmigiana: spread a little tomato sauce on the bottom of the 18×20 cm pan, then the well-compacted fried courgette flowers.
Cover with a second layer of tomato sauce, a sprinkling of Parmesan cheese, a few chopped basil leaves and the mozzarella sticks. Proceed in this way until all the ingredients have been used up and close the last layer with the chopped mozzarella and a sprinkling of Parmesan cheese.
Cook the courgette flower parmigiana in a preheated oven at 170 ° C for 30 minutes. Set the grill for the last few minutes to get a golden crust on the surface. Remove from the oven and let it rest for 10 minutes before bringing it to the table.
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