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.
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
1 clove of garlic
extra virgin olive oil
Seed oil for frying
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!
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.
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.
Cover with a second layer of tomato sauce, a sprinkle of Parmesan cheese, a few leaves of chopped basil and the mozzarella into 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.