Saving at home – Baked pumpkin flowers


Hi everyone!

If you like pumpkin flowers then you have to try the easy baked version. In addition to being a tasty appetizer, it is prepared with simple ingredients in just under half an hour.

Only cow’s milk ricotta, anchovies, a little parmesan cheese and here is a delicious recipe with sure success.

Let’s start:


Ingredients for 4 people: 12 pumpkin flowers – 350 g cow’s milk ricotta – 100 g grated Parmesan cheese – 8 anchovies in oil – nutmeg – extra virgin olive oil – SALT AND PEPPER


Start with the filling: drain the anchovies and cut into small pieces. In a bowl combine the ricotta cheese, 60 g of Parmesan cheese, anchovies, a pinch of salt, a ground pepper and a little nutmeg. Mix it all together.

Gently clean the pumpkin flowers: remove the pistil taking care not to break the corolla. Remove also the leaves at the base of the flower and cut the stem. Help yourself with a teaspoon for filling the pumpkin flowers with the ricotta cream.

Place the stuffed pumpkin flowers on a baking tray lined with baking paper, brush them gently with a little oil. Sprinkle with the remaining Parmesan cheese and complete with a little more oil. Bake them in a static oven at 200 º C for 5 minutes, turning the grill on in the last 2 minutes of cooking.

Your baked pumpkin flowers are ready to be served.

Enjoy your meal!

original recipe:


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