Stuffed Zucchini Flower À La Sacher

Finely chop shallots, cut zucchini into small cubes. Melt butter and lightly sauté shallots, add zucchini cubes and also sauté briefly. Add white wine and chicken stock and reduce well. Cut white bread into cubes and add, season with salt and pepper. Remove from heat and let cool. Stir in egg yolks and mix. Remove stems from zucchini flowers, place flowers in cold water and then cut out pistils. Pour mixture into a pastry bag with a smooth opening and pipe into flower. Press leaves together well. Butter an aluminum foil, place flowers on it, cover with butter flakes and fold foil. Cook in preheated oven at 180°C for about 10 minutes. Remove from oven, open foil and cut blossoms in half. Arrange on preheated plates.

Preparation Tip:

Risotto, couscous or creamy cream polenta also make excellent fillings for zucchini flowers.

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