Ricotta and Wholegrain Mustard Stuffed Courgette Flowers with Potato and Parsley Velouté
- 4 tbsp good olive oil
- 60g shallots, chopped
- 2 cloves garlic, finely chopped
- 50g semi-dried tomatoes, chopped
- 1 tsp fresh oregano, chopped
- 1 tbsp black olives, finely chopped
- Salt and pepper, to season
- 150g ricotta cheese
- 8 baby courgettes, with flowers attached
- 1 handful of parmesan, finely grated
- 2 tbsp Maille Wholegrain mustard
- 150g Desiree potatoes
- Pinch of salt and pepper
- 1 handful flat parsley
- 100ml whole milk
- 2 tbsp unsalted butter
- Edible flowers to garnish
- Pre-heat oven to 180C/356F/gas mark 4.
- Put 2 tablespoons of oil in a frying pan and gently cook the shallots. After a minute, add the garlic, tomato, oregano and olives.
- Season with pepper before cooking on a low heat for another minute, gently stirring.
- Place all the ingredients in a mixing bowl to cool down. Once cool, add the ricotta, parmesan and Maille Wholegrain mustard and mix well.
- Carefully separate the flowers from the courgettes, twisting lightly. Open the flowers and, with the help of scissors, snip off the stamen inside and discard.
- Place the baby courgettes one by one on a chopping board. Use a thin sharp knife to make 3 cuts in the length leaving it attached at the top. The courgette should be fanned when cooked.
- Fill a piping bag with the ricotta mixture and pipe equally into each courgette flower before tightly closing by twisting the end.
- With a pastry brush, brush the bottom of a roasting tray with olive oil then lay out the courgettes and the flowers. Brush them with the olive oil on top.
- Season the courgettes (not flowers) with salt and pepper.
- Peel the potatoes and dice. Place in a small casserole dish and cover with water and a pinch of salt. Cook them until soft enough to mash.
- Blanch the parsley in boiling, salted water for 20 seconds before draining. Refresh under cold water. Squeeze out the water, pat dry and cut finely.
- Heat up the milk and butter in a mug in the microwave. Remove and add the parsley. Pour into a blender and mix to get a smooth texture.
- Mash the potatoes and add to the blender. Give a quick blitz to blend it together – but not too long or it will make it gluey.
- Bake the courgettes in the oven at 180C/356F/gas mark 4 for 8-10 minutes or until they feel hot in the centre. Taste with a thin knife blade.
- To dress, spoon the sauce equally on the middle of each plate. Lay 2 flowers on each with the courgettes fanned the opposite way. Sprinkle some edible flowers and drizzle with olive oil.