Ingredients
- 12 female zucchini flowers
- 4 spring onions (the bulbous type)
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, peeled and thinly sliced
- 6 canned, peeled tomatoes, mashed
- 1 cup cooked cannellini beans
- 1 cup fresh basil leaves, roughly torn
- Salt and pepper
- 1 kg cooked king prawns, peeled and de-veined
Method
Prepare the zucchini flowers by removing them from the zucchini. Trim the zucchini to remove rough stem-ends then cut each one in half lengthways. Cut the flowers in half down the middle. If they are very fresh, the pistil (female) or stamen (male) can be left but, if not, remove them. Peel the spring onions and cut them lengthways into 4 or 6 wedges, depending on size. Heat the olive oil in a saucepan and lightly fry the spring onions and garlic for a minute. Add the zucchini (not the flowers) and stir gently for a minute, making sure they're not broken up. Add the mashed tomatoes, the cooked cannellini beans, basil and a couple of pinches of salt. Stir carefully and simmer for 10 minutes. Add the prawns and zucchini flowers, stir carefully, correct seasoning with a little more salt if necessary and a couple of turns of pepper. Serve hot or at room temperature.
