Baked stuffed zucchini flowers- Philadelphia, Anchovy and Sage

Why you probably know baked zucchini Flowers stuffed with ricotta cheese, here I use Philadelphia. In my friends opinion this is probably a better combination which you must try and decide!

Super easy recipe but super delicious, you will find this recipe a good Summer starter or Aperitif to impress your family, friends and/or loved one.

A lighter version to the egg and flower mixture, here only with a tasty panure of breadcrumbs and pecorino will create an irresistible crust, in perfect contrast with the softness of the filling.

Serving 4 people:

INGREDIENTS:

• 8 zucchini flowers

• 400g light Philadelphia cheese

• 30g (drained weight) Anchovy fillet

• Sage (4/6 leafs depending of the size of the leafs)

• 1 garlic clove

• 2 tablespoons grated Pecorino Romano

• sale

• black pepper

• 4 tablespoons Bread crumbs

• EVO oil

First wash and clean the courgette flowers by removing the inner pistil, keep the stem. Be careful not to break the courgette flowers, they are very delicate.

Start to prepare the filling in a bowl; combine the Philadelphia, anchovy, garlic, sage and black pepper to your taste then mix with a blender until you get a velvet cream.

With the help of a sac à poche – but you can also do it with a teaspoon – fill the courgette flowers with the Philadelphia cream mixture.

A part, mix the bread crumbs and pecorino cheese and place it in a flat plate. If you like you can add a bit of salt in the mixture, but remember Anchovies are salty and you may don't need.

Start to prepare a baking tray lined with baking paper and sprinkled with olive oil.

Now one by one brash the stuffed courgette flowers gently with olive oil and pass them in the breadcrumbs and pecorino, both sides, then by placing them on the oven trey.

Sprinkle with the remaining breadcrumbs and Parmesan - if any left - , salt to your taste and sprinkle with olive oil.

Bake them in a fan oven at 150/160°C for 10/15 minutes or until golden then turning on the grill for the last 2 minutes of cooking until golden brown to crispy the breadcrumbs and Pecorino. Serve hot, or at room temperature.