Preparation : 40 minutes
Cooking time : 30 minutes
Ingredients for 4 people :
2 dozen fully open courgette flowers
100 grams of rice.
100 grams of sausage meat
100 grams of minced beef.
100 grams of grated parmesan or gruyère
the green leaves of a dozen swiss chard.
a long courgette.
Carefully remove the pistil from each flower and place them on your work bench face upwards and fully open.Cook the rice and the sliced courgettes for 10 minutes.Add the chopped chard leaves and cook for a further five minutes. Fry a chopped onion and as soon as it starts to brown add the beef and the sausage meat by sprinkling it into the pan.
Check the taste. In a sald bowl mix the rice, the chard, the courgette which has been crushed by a fork, the contents of the pan, the grated cheese and the beaten eggs. Carefully stuff each flower using a little spoon.
Close the flower by bending the tips of its petals back onto the stuffing. Lay them in a gratin dish and cover them with a light tomato sauce before placing them in an oven at medium heat for 30 minutes.
If you can put them on the table and are able to wait 5 minutes before serving them, they will taste even better ! The sauce will thus be able to penetrate to the insides of the flowers.
Don’t use too much stuffing so that the delicate flavour of the courgette flowers remains.