Stuffed Zucchini Blossoms
Description
Suitable for both holidays and everyday meals. Cut the stamens out of each flower and remove the small leaves from each sepal. Wash each flower carefully and thoroughly. Rinse the rice as well and let it drain. Pour boiling water over it, add salt, then cook the rice until fully done. Finely chop the onion and chop the herbs. Put the rice in a bowl, add the herbs and onion, tomato paste, salt, olive oil, and pepper. Mix this filling and place about 1 teaspoon in each flower. Pinch the edges of the flowers closed. Pack them fairly tightly in a saucepan and pour in enough water to cover all the flowers. Bring the water to a boil, then reduce the heat and simmer for 5–10 minutes. Pour the sauce from the cooking liquid over the finished dish. Serve with herbs and sauce.