Olive oil dishes
A delicate meatless stuffed vegetable dish of fresh zucchini blossoms filled with rice, pine nuts, and currants, then braised in olive oil. Made in season, it makes a special addition to the table.
Cook the onion in olive oil and lightly toast the pine nuts. Add the rice, currants, cinnamon, and salt, and cook for a few minutes. Remove from the heat and let the filling cool.
Gently fill the zucchini blossoms with the cooled rice mixture, then fold the petals over to close the openings.
Arrange the stuffed blossoms snugly side by side in a wide pot.
Pour the lemon juice and water over the blossoms and cover the pot. Cook over low heat until the rice is tender.
Important: Gently close the tops of the zucchini blossoms after filling them, or the filling may spill out as it cooks. Allergens: contains pine nuts and currants (both grouped under nuts).
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