8 Courgette flowers, washed and with the central pistil removed
350 g Fresh ricotta cheese
Aromatic herbs to taste (chives, thyme, mint, basil)
Grated zest of 1 lemon
Extra virgin olive oil to taste
Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO
In a bowl, mix together the ricotta, 2 tablespoons of extra virgin olive oil, the finely chopped chives, thyme, 1 mint leaf and 2 finely chopped basil leaves. Add the grated lemon zest and a pinch of salt to the mixture.
Using a piping bag, delicately fill the flowers with the ricotta filling and place them on a previously greased baking tray.
Bake in a preheated oven at 180°C for 25 minutes, covering the pan with aluminium foil.
Serve with a few drops of Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO.