WHAT? 13 courgette flowers 350g. Mince (pork, lamb and beef)
50g. Rice
1 onion finely sliced
4 garlic cloves, a little chilli, finely chopped Drops of red wine vinegar
Dried oregano
Fresh mint
Fresh basil
Pepper, salt
Parsley For the egg and lemon sauce
1 egg
1 lemon
Salt, pepper
HOW TO?
1️⃣Clean carefully the flowers and remove the stemon.
2️⃣In a bowl mix the mince and rice. finely chop and add the herbs, spices, vinegar, onion, chilli and garlic. Mix well.
3️⃣Stuff each of the flowers with a tablespoon of the mix. Fold and start creating layers in a saucepan. It will make about 13 stuffed flowers. Add stock to cover them. Put small plate at the top to avoid explosions. Cook in medium heat for fifteen minutes. 4️⃣Separate the egg white and yolk. Whisk the white to meringue. Add the lemon juice and the yolk. Start slowly adding hot stock from the pan to the sauce. When it reaches a higher temperature add the sauce to the mix.
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