WHB# 154 - Tatiana's zucchini flowers caskets and tagliolini with lemon

This week for the Weekend Herb Blogging °154 we are hosted by Amy and Jonny from we are never full

Please read this page, and this one about how to participate and the rules for the WHB.
I wish to thank Kalyn from Kalyn's Kitchen who is the creater of this interesting event.





the zucchini plant or courgette (curcubita pepo) is a vegetable and comes form Italy.
The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucamber, though a few cultivars are available that produce round or bottle-shaped fruit.
(the round zucchini we use to fill with meat sause or meat mixed with other vegetables.
it is delicius!)
but we don't only use the zucchini in the kitchen, we also use the zucchini flowers.
the flowers can be female or male, but they are both edible.
Firm and fresh blossoms that are only slightly open,
and you remove the pistils from the female flowers and the stamens from the male.
this is a dish were you use the zucchini flowers.

Tatiana's zucchini flowers caskets and tagliolini with lemon.

I named this dish after my sister, as she is a great lover of zucchini flowers. this dish is very quick and let you do a great figure with guests.


400 g of tagliolini all'uovo *
12 beautiful zucchini flowers
80g butter
50g mascarpone
50g grated parmesan cheese
1 lemon
1 clove of garlic
1 fresh onion
salt and pepper fry gently garlic, butter and onion, in a pan to flavor it. sprinkle with the lemon juice, adjust with salt and pepper. Boil the tagliolini in boiling salted water with the lemon peel, cut in julienne. drain the tagliolini and put them in the pan, whisk the mascarpone together with the tagliolini in the pan. open the zucchini flowers and sprinkle with the parmesan cheese. Fill the flowers with the flavored tagliolini, roll them to form a cannelloni. Place them in a butterd pan, add some other butter, sprinkle with the rest of the grated parmesan and put in the oven at 180 ° for 10 minutes.

se you next week at laurie's place! ;)

Questo piatto è in onore di mia sorella, visto che quest'anno gli è rimasta la voglia di mangiare i fiori di zucca....veloce e d'effetto se avete ospiti.

400 g di tagliolini all'uovo
12 bei fiori di zucca
80g di burro
50g di mascarpone
50g di formaggio grana grattugiato
1 limone
1 spicchio di aglio
1 cipollotto fresco
sale e pepe

In padella appassire il burro con aglio e cipolla per farlo aromatizzare. Sfumare con del succo di limone, aggiustare di sale e pepe. Lessare i tagliolini in acqua bollente salata assieme alla scorza del limone tagliata a julienne. Scolare e mettere i tagliolini nel tegame, mantecare con il mascarpone, aprire i fiori di zucca e spolverarli con il formaggio grana. Riempire i fiori con i tagliolini conditi, arrotolarli arrotolarli formando un cannellone. Disporli in una pirofila imburrata, aggiungere dei fiocchi di burro, spolverare con il grana ed infornare a 180° per 10 minuti.

Il prossimo week da laurie's place!