INGREDIENTS
12 zucchini flowers
200 gr of cow’s ricotta
2 medium carrots
2 medium zucchini
1 medium-sized potato
1 sprig of coriander
2 tps grated Parmesan cheese
Salt and pepper to taste
Suggested pairing
PREPARATION
Wash the zucchini flowers
Open the petals gently and remove the pistil without breaking them
Boil the vegetables and mash them with a fork
Mix the ricotta with salt, pepper and chopped coriander.
Fill the flowers with the mix and lay them on a baking tray
Sprinkle the stuffed zucchini flowers with Parmesan cheese
Bake for 10 minutes at 180 degrees
SIMOʼS SECRET
To fill the flowers without breaking them use a baking syringe