16 zucchini flowers
6 anchovies in oil
2 tBsp of capers
100 g grated Emmental cheese
2 tBsp Parmesan cheese
Extra virgin olive oil
Boil potatoes in a cold water for 30 minutes. Drain, cool, peel and mash them. Add a handful of capers, Emmental cheese, and chopped anchovies to the potatoes. Mix it well.
Remove the internal parts from the zucchini flowers, gently fill them with the potato mixture and place them in a baking tray covered with parchment paper. Spread grated Parmesan cheese over the flowers, drizzle with a little bit of olive oil and salt.
Bake the flowers in the oven at 200 ° C for 8 minutes. Remove from the oven and serve hot.