As spring slowly approaches after a long winter, our vegetable garden reflourishes, offering us a wide range of fresh and tasty products, ideal to face with a renewed energy the season to come. Our culinary idea today rises precisely from this mood and in particular comes from Lazio, Italy, a region where courgettes, courgette flowers and artichokes are often the protagonists!
Mince your shrimps and squids with a knife. Cut your pepper and courgette into dices. Grind garlic with parsley and sautè them quickly in a nonstick pan. Then, add the fish and the vegetables that you have previously minced. Stir fry quickly, then simmer with a little white vine. Once reduced, add stock and salt and simmer again. Fill your courgette flowers with the stuffing and cook for 5-6 minutes at 200° C. Serve with a drizzle of oil.