Baked ricotta-stuffed courgette flowers from Sardine / Provençal: Simple Seasonal Provençal Cooking (page 107) by Alex Jackson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumbers à la crème; Broad beans en bedarcée

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • Tealismyname on April 14, 2024

    I've made this recipe twice, the first time came out better. The second time, I made it with small courgettes attached which meant that the cook time didn't quite work. It's a really lovely and delicate side. Living in an area with loads of courgette flowers, make sure you get the bigger ones and wash carefully to get rid of any ants hiding.

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