Zucchini flowers stuffed with spelled and lemon (vegan recipe)

Who I am
Elia Tabuenca García
@eliatabuencagarcía

Tired of the classic fried squash blossom? Maybe not, because its delicate flavor combined with crunchy batter always has its charm! But if you want to indulge yourself with culinary experiments and new combinations, perhaps on the occasion of a particular dinner, this recipe is just for you. We have decided to offer you courgette flowers stuffed with spelled and a vegetable-based sauce, also suitable for vegans, which can be served as a single dish or as an appetizer. It is an innovative, healthy recipe, rich in fiber and vitamins essential for daily well-being, inviting and 100% green!



Courgette flowers

Tired of the classic fried courgette flower? Maybe not, because its delicate flavor combined with crunchy batter always has its charm! But if you want to indulge yourself with experiments culinary and new combinations, perhaps on the occasion of a particular dinner, this recipe is just for you.

We have decided to offer you gods courgette flowers stuffed with spelled and vegetable-based sauce, also suitable for vegans, which can be served as a single dish or as an appetizer. It is an innovative recipe, healthy, rich in fiber and vitamins essential for daily well-being, inviting and 100% green!



Ingredients

  • 12 courgette flowers
  • 2 hectares of peas
  • 1 bunch of rocket
  • 12 tablespoons of organic spelled
  • 2 zucchini
  • 2 lemons
  • 2 tablespoons of extra virgin olive oil
  • 1 glass of wine
  • cooking water to taste
  • Preparation Time:
    8 hours
  • Cooking time:
    3 hours
  • Rest time:
    30 minutes
  • Dose:
    4 people to
  • difficulty:
    low

The bundles have two main ingredients: the farro and courgette flowers, both rich in important properties.

Il farro it is in fact the whole grain cereal par excellence, the progenitor of all wheats, so much so that for over two thousand years it was the staple food of entire Mediterranean and Asian generations. It is an energetic and light food at the same time, but above all rich in vitamins and fiber.

I courgette flowers instead they are a real one source of vitamin A., have diuretic properties, refreshing and highly digestible.

Zucchini flowers stuffed with spelled and lemon: preparation

To make these bundles you have to first rinse, drain the farro well and let it soak for at least six hours in lukewarm water (or follow the directions written on the bag). Remember that the water in which you let it soften must have double the volume of the spelled.
Once this is done, you can cook it using the soaking water adding a little bit of salt (as for pasta), preferably in the pressure cooker which takes less time and therefore requires less energy.
To have an excellent cooking it will take about 45 minutes from the beginning of the hiss (if you use a traditional pot it will take about an hour and a half).
Once cooked, let it rest for about half an hour.



While the spelled is cooking, boil for about twenty minutes (or until you can easily pierce them with a fork), in plenty of salted water, two ounces of peas and the two courgettes cut into rings. Then drain everything and let it cool for about a quarter of an hour.

Put the vegetables and the bunch of rocket in the blender (which you have carefully washed and dried), a couple of tablespoons of oil and make a sauce out of it homogeneous.


At this point you can combine the ingredients and prepare your bundles.


Season the spelled with the vegetable sauce and mix until it turns green, then gently fill the courgette flowers with a spoon.

Put them in a saucepan adding a little organic wine, a little water and leave them on the fire for a few minutes, until the courgette flowers are soft.

After washing the two lemons with water and baking soda, scratch the rind on the surface of your bundles e your vegan dish is ready to be enjoyed.

Those of you who want to give a further fragrant touch to this delicate dish can add a few leaves of sage before bringing it to the table.

And as always, enjoy your meal!

Verdiana Amorosi

www.lacucinadiverdiana.com

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