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Piadina with Stuffed and Fried Zucchini Flowers

17/11/2023

The piadina with stuffed and fried zucchini flowers is an original pairing that combines the tradition of Romagna-style piadina with the delicate flavor of zucchini flowers. Let’s look at the ingredients and the procedure together.

Ingredients

For the piadina:

  • 250 g of type 00 flour
  • 1/2 teaspoon of baking soda (or 5 g of dehydrated sourdough if you prefer)
  • A pinch of salt
  • Lukewarm water as needed
  • 30 ml of extra-virgin olive oil

For the stuffed zucchini flowers:

  • 10 zucchini flowers
  • 200 g of ricotta cheese
  • 50 g of grated Parmesan cheese
  • Salt and pepper to taste
  • Nutmeg as needed
  • 1 egg (for the stuffing)
  • Flour as needed (for breading)
  • 1 egg (for breading)
  • Breadcrumbs as needed (for breading)
  • Seed oil for frying

Preparation

For the piadina:

  1. Mix the flour with the baking soda and salt in a bowl.
  2. Add the oil and gradually pour in the lukewarm water, kneading until you have a smooth and even dough.
  3. Form a ball, cover it with a damp cloth and let it rest for about 30 minutes.
  4. Divide the dough into smaller balls and roll them out with a rolling pin until you get disks of the desired width.
  5. Cook the piadinas on a griddle or in a hot pan for a couple of minutes on each side, until they are golden brown.

For the zucchini flowers:

  1. Gently clean the zucchini flowers by removing the internal pistil.
  2. Prepare the filling by mixing the ricotta with the egg, Parmesan, salt, pepper, and a grating of nutmeg.
  3. Stuff the zucchini flowers with the ricotta mixture, being careful not to break them.
  4. Prepare a light batter with flour, water, and a pinch of salt (the consistency should be similar to that of a crepe).
  5. Dip each flower into the batter, then into the beaten egg, and finally into the breadcrumbs.
  6. Heat plenty of seed oil in a pan and, when hot, fry the zucchini flowers until they are golden and crispy.
  7. Drain them on paper towels to remove excess oil.

To serve, place the stuffed and fried zucchini flowers on a warm piadina, particularly in the center, so that you can roll it up or fold it in half without the filling spilling out. You can add some fresh salad for a crunchy touch if you like.

Curiosity

Zucchini flowers are a highly appreciated ingredient in Italian cuisine, especially for their delicate texture and subtle flavor. When stuffed and fried, they become a sophisticated and delicious dish that is often offered as an appetizer in many trattorias.