Filled courgette flowers

Rummaging through the pictures on the laptop I came across this one I did while on holiday, and since it’s such a sunny november day I thought, why not publish something that reminds us of warmer days?…

Ingredients:

• courgette flowers
• ricotta cheese
• aged ricotta
• parmigiano
• lemon zest
• salt&pepper
• flour
• eggs
• breadcrumbs
• olive oil

Method:

1. in a bowl mix some ricotta cheese and the same amount of aged ricotta and parmigiano, adding the lemon zest and seasoning with salt and pepper;
2. put in the fridge to set for a while;
3. in the meantime clean the flower under fresh running water, and then take out the cheese mix and put it in a piping bag and fill the flowers;
4. dip them in flour, egg and breadcrumbs and shallow fry them in a pan with some olive oil.