Prepare these delicious cape pumpkin flowers filled with cheese and accompanied by a delicious red sauce, and you will have a perfect vegetarian recipe for any day of the week.
Take advantage of this season to use the pumpkin flower, an ingredient with a special flavor and benefits like its high content of vitamin C, as well as minerals like potassium, magnesium and calcium.
- 1 teaspoon of vegetable oil, for the sauce
- 1/4 white onions, chopped, for the sauce
- 1 clove of garlic, for the sauce
- 4 tomatoes, for the sauce
- 2 yellow chilies, deveined and seedless, in pieces, for the sauce
- 1 serrano bell pepper, deveined and seedless, for the sauce
- 3/4 cups of water, for the sauce
- 1 cube of vegetable broth, for the sauce
- 2 bunches of pumpkin flower
- 1 cup of white cheese
- 2 egg whites, for the capping
- 1 egg yolk, for the capping
- 1/2 cups of vegetable oil, for frying
- 1 fresh coriander
- 1 avocado, sliced, for decoration
For the sauce, in a pot on medium heat, fry the onion and garlic with the oil until they are shiny. Add the tomatoes, the chilies and cook for about 10 minutes. Add the water and when it starts boiling, dissolve the vegetable stock cube, cook for about 10 more minutes.
Blend the preparation until obtaining a smooth sauce and set aside. Carefully open the pumpkin flowers and remove the pistils. Stuff them with the cheese and reserve. In a bowl and with the help of a mixer, beat the egg whites until they form firm peaks, add the yolk and continue beating until incorporated.
Pass the pumpkin flowers through the cornstarch and cover with the capping. Fry in a frying pan over medium heat with the oil until golden brown on all sides and drain on absorbent paper towels.
Serve the hot sauce on mirrored plates, arrange the pumpkin flowers, decorate with cilantro and avocado. Enjoy.
Serve the sauce as a mirror and decorate with slices of serrano bell pepper and avocado.
Add a pinch of cream of tartar or lemon drops to the egg whites to make them more stable.