STUFFED COURGETTE FLOWERS

12 courgette flowers

 2 medium potatoes
 2 spoonfuls of taggiasca olives
 1 spoonful of capers
 1 handful of parsley (or other aromatic herbs such as basil, chives, thyme)
 Optional: nutritional yeast, breadcrumbs
 oil, salt and pepper

1. Boil the potatoes and mash well with a fork.
2. Season with oil, salt, pepper, herbs of choice and add the capers, olives and the finely chopped parsley. This mixture is the filling for the courgette flowers.
3. For the flowers: rinse delicately, clean and remove the internal petiole.
4. Fill every flower with a spoonful of the mixture, close and place on a baking tray covered with a baking sheet, season with oil and salt and cook at 180°C for circa 10-15 minutes.

An alternative cooking method is to deepfry in boiling seed oil.