Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Oven-Roasted Courgette Flowers with Ricotta, Mushroom & Bacon

Oven-Roasted Courgette Flowers with Ricotta, Mushroom & Bacon

Courgette Flowers are a real summer treat here on the farm and we love this delicious recipe!

Difficulty:
Prep time: 20 minutes
Cook time: 15-20 minutes
Serves: 4-6
Oven-Roasted Courgette Flowers with Ricotta, Mushroom & Bacon Image 1

Ingredients

  • 12 courgette flowers, center pistil or stamens removed
  • 4 slices bacon from our Master Butchers
  • 110g Forest Fungi Mushrooms , diced
  • 2 teaspoons minced fresh rosemary 
  • 125g Westcombe Ricotta
  • 1 egg yolk
  •  Dorset Sea Salt , to taste
  • Fresh cracked black pepper to taste
  • Honest Toil Olive Oil , for drizzling

Method

  • Preheat oven to 205°C. Lightly oil and approximately 9x9 baking dish or line a sheet pan with parchment paper.
  • Cook the bacon, then remove from pan. In the same pan, keeping 2 tablespoons worth of bacon fat (absorb excess fat with paper towel), add the mushrooms and rosemary and cook until browned, 3-5 minutes. Remove from pan and allow to cool for about 10 minutes.
  • Cut up the bacon into small pieces. Combine the ricotta, bacon, mushrooms, and egg yolk together. Season with salt if desired.
  • Gently open the flowers and stuff with the ricotta/bacon/mushroom mixture, about 1-2 teaspoons per flower depending on the size of the flower. Wrap the petals back around the stuffing. Lay stuffed flowers on prepared sheet pan or baking dish and drizzle or lightly spray with olive oil.
  • Bake for 15-20 minutes, or until browned. Serve warm.

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