Ghisola (Biagi) Bertini, Bagni di Lucca, Lucca
When I was a child, my mother use to make these when the zucchini flowers were in bloom. —Silvano
(Yield: 4 servings)
24 zucchini flowers (cleaned and with stems on)
FILLING:
1½ pounds lean ground beef
2 eggs
½ cup grated Parmigiano or Romano cheese
3 garlic cloves (minced)
1 tablespoon finely chopped fresh oregano
1 teaspoon each salt and freshly ground pepper
~
2 tablespoons extra-virgin olive oil
2½ cups tomatoes (diced or 15 ounce can)
1½ cups tomato sauce
1. In large bowl, thoroughly mix beef, eggs, cheese, garlic, oregano, salt and pepper. Use mixture to stuff zucchini flowers. Leave room to fold ends of flowers closed so filling does not fall out.
2.Oil large oven dish and place stuffed flowers in a single layer. Leave room between each flower.
3.Fill small open spaces with diced tomatoes and then cover with tomato sauce, ensuring flowers are almost fully covered.
4.Place dish on centre rack in oven preheated to 350°F. Bake for approx. 30 minutes or until cooked.
Serve hot with a layer of cheese.
Sometimes my mother would fry the zucchini flowers instead of baking them. Both ways are great. When in season, most markets have zucchini flowers, but with a little patience you can grow them yourself and enjoy not just the flowers but the zucchini as well.
When they are cooked and plated, the stem of the flower looks like the tail of a mouse, hence the name “Topi” or “Topetti” (little mouse).