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Tortello of trumpets and zucchini flowers

Ingredients for 6 persons:

  • 1 pastry round
  • 4 eggs
  • 4 trumpets medium
  • 1 onion
  • 6 zucchini flowers
  • 50 g of soft cheese
  • 50 g of fresh smoked cheese
  • parmesan graattugiato
  • salt
  • black pepper
  • extra virgin olive oil


Wash, sprouted horns and cut into thin slices, freed from the flowers inside and out of the lower stem, leave and two whole 4 cut into julienne strips, peel the onion, chop and cook in a frying pan with a little d ‘extra virgin olive oil, add the trumpets, let it cook for 10 minutes, stirring occasionally with the addition of ½ cup of water. When cooked, remove from heat, add the julienne of zucchini flowers and do it all drain and cool in a colander.

In a bowl beat 4 eggs with a whisk, add the trumpets, the smoked cheese in small cubes, stracchino, Parmesan cheese, salt, pepper and mix together.

Line a round baking tin with baking paper, recline the dough, fill them with the mixture of trumpets, and close it again at the center have the flowers.

Bake at 180 degrees for 20 minutes, until the moment when you see the brown pastry.

At this point your tortello oven, let rest for at least 10 minutes

and serve warm.


This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
Copyright © 2011 Manuela Gandolfo. All Rights Reserved.

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