Courgette flower parmigiana
Difficulty: easy
Preparation Time: 30 min.
Cooking Time: 50 min.
Portions: 6 - 8
The courgette flower parmigiana is a reinterpretation of a great classic of the summer table. It differs from the more famous aubergine parmigiana in the use of courgette flowers instead of aubergines. An easy, simple and tasty recipe that you may never have tried.
Ingredients
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 sauce
Parmesan Cheese
fresh basil
½ onion
1 clove of garlic
extra virgin olive oil
Seed oil for frying
salt
pepper
Hearing the term parmigiana immediately comes to mind the eggplant parmigiana, even if this word has now entered the cooking dictionaries to indicate any preparation composed in layers. The zucchini parmigiana, the grilled aubergine 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 classic and alternative version).
Like all these recipes, the courgette flower parmigiana 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 course or a single dish full of taste.
It is an excellent 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 softness at all. For this you can prepare it in advance and serve it for dinner with friends. And, if you have a piece left over, try it in a sandwich for a lunch break at work that your colleagues will envy!
Preparation
Phase 1
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 has thickened. Season with salt and pepper.
Phase 2
Cut the mozzarella into sticks, then reduce a small part of these into small pieces. Assemble the dish in layers just like a classic parmesan: spread a little tomato sauce on the bottom of the 18x20 cm pan, then the well-compacted fried courgette flowers.