COOKBOOKS WITH PANACHE Recipes from an
By the Editors of Phaidon Press.
Following the phenomenal success of The Silver Spoon, this ultimate Italian summer cookbook presents a collection of 380 recipes for all lovers of Italian food, collected by the team behind the original book. Recipes from an Italian Summer presents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues and entertaining outdoors, Recipes from an Italian Summer has the perfect dish for every day of summer.
Stuffed Zucchini Flowers
Preparation time: 15 minutes
7 ounces robiola or other soft cheese, cut into pieces
7 ounces Gorgonzola cheese, crumbled
3 dill pickles, drained and chopped
1 egg yolk
12 zucchini flowers
Put the cheese in a bowl and beat with wooden spoon until smooth. Stir in the dill pickles and egg yolk and season with salt. Mix carefully. Fill the zucchini flowers with the cheese mixture, arrange them on a serving dish in the shape of a star, and serve.