Ingredients:

• 8 courgette flowers, washed and with the central pistil removed
• 350 g fresh ricotta cheese
• Fresh herbs to taste (chives, thyme, mint, basil)
• Grated zest of 1 lemon
• Extra virgin olive oil, to taste
• Traditional Balsamic Vinegar of Modena P.D.O. Extra Aged

Procedure:

In a bowl, combine the ricotta cheese, 2 tablespoons of extra virgin olive oil, finely chopped chives, thyme, 1 mint leaf and 2 finely chopped basil leaves, and mix. Add the grated lemon zest and a pinch of salt to the mixture.
Using a piping bag, gently fill the flowers with the ricotta filling and place them on a greased baking tray.
Bake in a preheated oven at 180°C for 25 minutes, covering the baking tray with aluminium foil.
Serve with a few drops of Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.