Flatbread with Stuffed and Fried Zucchini Flowers

Name: Flatbread with Stuffed and Fried Zucchini Flowers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Flatbread flaky pastries with EVO oil 4; Zucchini flowers 16; Cow's milk ricotta cheese 0.8 cup; Sun-dried tomatoes in oil 2.1 oz; Capers 3 tbsp; Pistachios 0.5 oz; Breadcrumbs 4 tbsp; Lemon peel 1; Fine salt to taste; Black pepper to taste; Type 00 flour 1 ¼ cup; Red beer cold 1 ¼ cup; Fine salt to taste; Cherry tomatoes 1 cup; Red onions 1.1 oz; Trocadero salad to taste; Basil to taste; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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757

Calories per serving

Energy Kcal 757
Carbohydrates g 71.4
of which sugars g 10.6
Protein g 17.3
Fats g 41.2
of which saturated fat g 8.5
Fiber g 5
Cholesterol mg 42
Sodium mg 945

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 4
Note + the resting time for the batter and the zucchini flowers (about 30 min.)

PRESENTATION

This piadina recipe is like bringing a piece of Emilia-Romagna right to your table. Really, it is. It all starts with that classic Italian flatbread—soft and tender, just waiting to be filled with something really good. And here's the thing: the stuffed zucchini flowers are what make it so special. Seriously. Filled with creamy ricotta, chopped sun-dried tomatoes, capers and pistachios, once fried, they turn into these crispy, golden bites of perfection. You know, a squeeze of fresh lemon brightens everything up, and the mix of salad, tomatoes, and onions keeps it all super fresh. Perfect for a relaxed dinner or an outdoor meal, this dish pays tribute to the Emilia-Romagna tradition of using fresh, seasonal ingredients that celebrate simple, good food.

This isn’t just some Italian snack—it's the kind of dish that gets people talking. And reaching for seconds. The combo of warm fried zucchini blossoms and cool salad on chewy Italian flatbread is like a flavor explosion you just can't resist. Vegetarians will love it because the filling is moist and flavorful. And even meat-lovers? They'll enjoy every bite. The mix of tangy capers with sweet tomatoes and creamy ricotta, alongside crunchy pistachios, really hits all the right notes. For anyone curious about authentic Italian recipes, or wondering how to make piadina like they do in Emilia-Romagna, this dish is a real treat. So, whether you're making it as a snack, a light lunch, or something to share, piadina with zucchini blossoms is always a hit—pretty much disappears quickly. And it leaves you wishing you’d made more. No question. It's a really really good reminder of how much joy simple, well-prepared food can bring.

INGREDIENTS

757

Calories per serving

Flatbread 4 - flaky pastries with EVO oil

For the stuffed zucchini flowers: Zucchini flowers 16; Cow's milk ricotta cheese 0.8 cup (200 g); Sun-dried tomatoes in oil 2.1 oz (60 g); Capers 3 tbsp (30 g); Pistachios 0.5 oz (15 g); Breadcrumbs 4 tbsp (30 g); Lemon peel 1; Fine salt to taste; Black pepper to taste

For the batter: Type 00 flour 1 ¼ cup (150 g); Red beer 1 ¼ cup (300 g) - cold; Fine salt to taste

For frying: Cherry tomatoes 1 cup (160 g); Red onions 1.1 oz (30 g); Trocadero salad to taste; Basil to taste; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Flatbread with Stuffed and Fried Zucchini Flowers

To prepare the flatbread with stuffed and fried zucchini flowers, start with the filling for the zucchini flowers: put the sun-dried tomatoes in a blender, add the capers 1, pistachios 2, and breadcrumbs 3, and blend to chop everything.

Combine the obtained mixture with the ricotta which you have previously drained 4, mix well and add the grated zest of one lemon 5, salt, and pepper. Transfer the filling into a piping bag and store it in the refrigerator until ready to use 6.

Move on to preparing the batter: pour the flour into a bowl, add the well-chilled beer 7, and mix well with a whisk to avoid lumps, then add the salt 8. Cover the bowl with plastic wrap 9 and let it rest in the refrigerator for about 30 minutes 9.

Now you can deal with the zucchini flowers: remove the stem and the internal pistil 10, then take the piping bag from the refrigerator and fill the zucchini flowers with the filling 11, being careful to close the end with 2 toothpicks to prevent it from leaking out 12. Place the filled zucchini flowers in the refrigerator to firm up for about 20 minutes.

In the meantime, you can prepare the rest of the ingredients: wash and dry the salad thoroughly, then cut it into julienne strips 13 and dress it with a drizzle of oil, a pinch of salt, and the grated zest of one lemon. Clean and thinly slice the red onion 14, then cut the cherry tomatoes into vertical slices 15.

Transfer the cherry tomatoes and onion into a bowl, add the roughly torn basil leaves, oil 17, salt, and mix everything 18.

Once the batter and zucchini flowers have rested, heat the vegetable oil in a saucepan and bring it to a temperature of 338°F. Remove the toothpicks from the zucchini flowers and gently dip them into the batter, one at a time, using kitchen tongs 19. Fry 1 or 2 zucchini flowers at a time for a few minutes 20 until they are puffed and well golden, then drain them 20 and place them on absorbent paper to remove excess oil.

After frying the zucchini flowers, you can assemble your flatbreads: heat the flatbread on both sides for a couple of minutes 22, then transfer it to a cutting board and top half of the surface with a generous bed of salad, a spoonful of cherry tomatoes and onions, and 4 zucchini flowers each 23. Fold in half and serve your flatbread with stuffed and fried zucchini flowers 34!