It’s been ages since I made this sophisticated and unusual dish; I couldn’t these courgette flowers when I saw them in the local market in Monaco.
For the filling:
3 cloves garlic, chopped
1/2 a cupful button mushroom, chopped
1 rope tomato, chopped
1/2 a deseeded red pepper, chopped
1/2 an ion, chopped
1 celery stalk, chopped
2 tablespoons pine nuts
1 small handful of thyme leaves, torn
Salt and pepper
Saute the garlic until fragrant. Add the chopped vegetables and cook until soft. Season to taste.
Remove the stamen from the courgette flowers carefully so as not to tear the petals. Stuff the cooked vegetables into the flowers, and wrap the stuffing up with the petals.
Put aside the unused cooked vegetables.
Grease an ovenproof dish with olive oil. Put the stuffed courgette flowers on the dish and drizzle over with olive oil. Bake in a moderate oven (about 18o degrees) until the courgette is soft.
Top the dish with the unused cook vegetables. Serve piping hot.