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Before starting this Stuffed Courgette Flowers recipe, make sure you have organised all the necessary ingredients.
Peel and dice the onion with the 'Alligator' vegetable cutter.
In a sauté pan, heat the olive oil.
Add the diced onions and sweat on medium heat for a few minutes.
Cut the courgette (unpeeled) into 3-4mm thick slices, using a knife or a mandoline slicer.
Cut the courgette slices into small cubes, using the 'Alligator' vegetable cutter.
Add the courgette cubes to the onions. Combine well.
Cut the aubergine (unpeeled) into dices. Repeat the same operation with the tomatoes. As these two vegetables have a thick skin, it is best to use a knife.
Add the aubergine and tomatoes to the vegetables, together with the chopped garlic. Season with salt, and a pinch of Espelette pepper. Continue cooking for a further 10 minutes.
Using scissors, remove the stamen or pistil from the courgette flower. Take extra precautions for this step, as courgette flowers are extremely delicate
Repeat the same operation with the remaining flowers.
When the ratatouille is cooked, adjust the seasoning if needed and leave aside to cool.
Cut the feta cheese into small cubes.
Add them to the cold ratatouille.
Gently stuff the courgette flowers with ratatouille. Make sure the petals are wrapped around the stuffing. It is essential to make this recipe with freshly picked courgette flowers.
Place the stuffed courgette flowers in a steamer basket. Cook for about 10 minutes.
For the assembly stage: On a plate, using a round pastry cutter, make a ratatouille disk.
Gently remove the round cutter. The ratatouille disk should be compact to better hold its shape.
Pour the hot tomato coulis around the ratatouille disk.
After 10 minutes of steam cooking, the courgette flowers are ready.
Place them gently in the centre of the plate. Using a brush, glaze the courgette flowers with olive oil just before serving, for a glossy finish.