 |
Cleanse and
rinse the flowers, removing the pistils and opening, chop finely the
onion. |
 |
 |
If
you find the onion fresh use also the green part: it is very good. In a
great pan fry it gently in olive oil for softening |
 |
in the
meantime slice the zucchini to rings, then add to the onions and fry gently
at low heat. |
 |
 |
Preheat the
oven at F 356 (180 C°), spread the
pate briseé onto a baking tin, covered with oven foil, and pierce with a
fork at 2 in (5 cm) interval all over the bottom, for avoiding it to swell |
| When
the zucchini become soft add the saffron, salt, stir well and stop the heat |
 |
 |
Add the
cheeses |
 |
 |
and the
egg, stir well and put the compound into the baking tin. |
 |
 |
Open the
flowers, remove the pistils and cover completely the pie |
 |
 |
Put
into the oven, using only the bottom heat. In this manner you preserve the
flowers look.
|
 |
Let
the pie cool down before taking from the baking tin: when warm is too delicate
and easy to break. Serve tepid or cold.
|
